Senegalese Peanut Soup

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop 1/2 cup of the peanuts into small pieces and reserve 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 about 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 the 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.
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