Senegalese Sweet Potato and Peanut Soup

Aug 24, 2010Dinner, Recipes

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


  1. Heat oil in a large saucepan over medium high heat. Add onion, garlic and ginger. Sauté for 2 minutes or until translucent.
  2. Add the sweet potato, cook for 15 minutes.
  3. Add the peanut flour, and stir to coat.
  4. Add the chicken stock and bring to the simmer. Simmer 30 minutes or until the vegetables are tender.
  5. Transfer the vegetables to a blender and purée until smooth. Strain if desired. Adjust the seasoning with sugar, salt and pepper.
  6. Serve topped with Greek yogurt and toasted peanuts.