Try this Senegalese Soup recipe, or contribute your own.
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons peanut butter
- 1 teaspoon curry powder
- 1 cup crushed tomatoes
- cooked white rice
- chopped fresh cilantro
- 2 cloves garlic pressed or minced
- juice of 1/2 lime
- 14 oz can lite coconut milk
- 1 large shallot or small onion finely chopped
- 1 small red bell pepper finely chopped
- 2 jalapeã±os (or 1 for a mild soup ) seeded and minced
- 1 medium-sized sweet potato peeled and diced small
- 4 cups (32oz) gluten-free chicken or vegetable broth
- 15 oz can chickpeas drained and rinsed
- Carbohydrate 47.2068877501691 g
- Cholesterol 0 mg
- Fat 3.6172957712689 g
- Fiber 1.19773081245046 g
- Protein 4.84060714605021 g
- Saturated Fat 0.605625654257513 g
- Serving Size 1 1 Serving (209g)
- Sodium 72.5511809067453 mg
- Sugar 46.0091569377186 g
- Trans Fat 0.199371793762992 g
- Calories 242 calories
Step-by-step
- Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
- Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
- Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.
Vibrant orange broth carries the starchiness of tender sweet potato cubes alongside the earthy, rich undertones of dissolved peanut butter, brightened instantly by a sharp burst of fresh lime juice just before serving. That balance relies entirely on how the ingredients interact during the simmering phase, where the natural starches from the legumes and root vegetables thicken the liquid into a cohesive body without requiring heavy dairy additions.
Using a heavy-bottomed Dutch oven provides the thermal mass necessary to sweat the shallots, red bell peppers, and minced jalapeños evenly over medium heat without scorching the garlic added in the final thirty seconds. Cast iron or heavy enamel pots retain consistent heat, ensuring the initial sauté reaches the requisite five to seven minute window for softening cell walls before the broth goes in.
Whisking the peanut butter with a ladleful of hot broth in a separate bowl before returning it to the pot prevents the lipids from separating and forming oily pools on the surface of the soup. That slurry technique guarantees uniform distribution of the paste, allowing the fats and proteins to emulsify smoothly with the lite coconut milk and crushed tomatoes during the eight to ten minute simmer.
Leftovers stored in a sealed container in the refrigerator for up to four days often taste deeper by the second day as the starches continue to absorb the aromatic curry powder and broth. Reheat portions gently on the stovetop over medium-low heat, adding a splash of water or extra vegetable broth if the starches have thickened the mixture too much overnight.
