Senegalese (African) Peanut Soup

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“This recipe sound delicious! It is from Emeril Lagasse and his recipes always turn out great! Posted for ZWT 2006.”
2 quarts

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Lightly coat sweet potatoes with one tablespoon of the oil.
  3. Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
  4. 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.
  5. Peel the potatoes when they are cool enough to handle.
  6. Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
  7. Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
  8. Add the onions and cook until soft.
  9. Add the garlic and cook, stirring for 30 seconds.
  10. Season with cayenne, then add the peanut butter and stir well.
  11. Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
  12. Reduce heat and simmer for 15 minutes.
  13. Remove from heat and puree in batches in a blender.

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