Senegalese Sweet Potato and Peanut Soup
Makes 2 Quarts
| 1 | tablespoon peanut oil |
| 2 | cups onion peeled, diced |
| 2 | cloves garlic, chopped |
| 1 1/2 | tablespoons ginger, chopped |
| 3 | cups sweet potato, peeled, diced |
| 1/2 | cup peanut flour |
| 1 1/2 | quart chicken stock |
| 1 | tablespoon brown sugar |
| Salt and black pepper, as needed | |
| 1/2 | cup Greek yogurt |
| 1 | tablespoon roasted peanuts, chopped |
Instructions:
- Heat oil in a large saucepan over medium high heat. Add onion, garlic and ginger. Sauté for 2 minutes or until translucent.
- Add the sweet potato, cook for 15 minutes.
- Add the peanut flour, and stir to coat.
- Add the chicken stock and bring to the simmer. Simmer 30 minutes or until the vegetables are tender.
- Transfer the vegetables to a blender and purée until smooth. Strain if desired. Adjust the seasoning with sugar, salt and pepper.
- Serve topped with Greek yogurt and toasted peanuts.