Senegalese (African) Peanut Soup

Recipe by susie cooks
READY IN: 2hrs
YIELD: 2 quarts




  • Preheat oven to 375 degrees.
  • Lightly coat sweet potatoes with one tablespoon of the oil.
  • Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
  • Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
  • Peel the potatoes when they are cool enough to handle.
  • Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
  • Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
  • Add the onions and cook until soft.
  • Add the garlic and cook, stirring for 30 seconds.
  • Season with cayenne, then add the peanut butter and stir well.
  • Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
  • Reduce heat and simmer for 15 minutes.
  • Remove from heat and puree in batches in a blender.