Senegalese Peanut Soup
- 1 lb dry roasted, salted peanuts
- 2 Tbs peanut oil
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 leeks, rinsed well and chopped
- 2 tsp sugar
- 2 tsp curry powder
- 2 tsp ground cumin
- 1/2 tsp cayenne
- 1/2 tsp kosher salt
- 1 28-ounce can whole tomatoes, drained and diced
- 6 cups mineral or filtered water
- 1/2 cup chopped scallions
- 1/2 cup heavy cream
- 1 tsp minced fresh garlic
- Chop 1/2 cup of the peanuts into small pieces and set aside to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
- Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for 4 minutes, until tender.
- Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
- Add the tomatoes, water, and peanut paste. Bring to a boil, reduce heat, and simmer for 1 hour.
- Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
- To serve, ladle the soup into bowls and top with reserved chopped peanuts.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Calories from Fat 235 (67%)
(43%)Total Fat 28g
(25%)Saturated Fat 5g
Polyunsaturated Fat 8g
Monounsaturated Fat 13g
Total Carbohydrate 19g
(21%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.