Senegalese Sweet Potato and Peanut Soup

Aug 24, 2010Dinner, Recipes

Makes 2 Quarts

1tablespoon peanut oil
2cups onion peeled, diced
 2cloves garlic, chopped
1 1/2tablespoons ginger, chopped
3cups sweet potato, peeled, diced
1/2cup peanut flour
1 1/2quart chicken stock
1tablespoon brown sugar
Salt and black pepper, as needed
1/2cup Greek yogurt
1tablespoon 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.