Senegalese Peanut Soup

This soup is simple to make, and the natural sweetness of the peanuts works beautifully with the curry and cayenne pepper. Makes 6-8 servings.

1 large onion, finely chopped
2 garlic cloves, chopped
1 tsp cayenne pepper (or more!)
2 tbsp peanut oil
3 cups vegetable stock
1 28oz can of plum tomatoes, drained (cut tomatoes in half, squeeze out seeds, chop)
2/3 cup smooth natural peanut butter
1 can coconut milk (optional)
salt
pepper

1. In a 4-quart pot over medium heat, cook the onion, garlic and cayenne pepper in the oil until the onion turns translucent, about 10 minutes. Stir in the curry powder and stir the mixture over medium heat for 1 minute or more.
2. Add the tomatoes, stir and let simmer for a few minutes. Add the vegetable stock and simmer for another 10 or 15 minutes.
3. Take pot off heat and transfer to blender (or use a handblender in the pot, like I do) and blend until smooth.
4. Bring the soup to a simmer and whisk in peanut butter, then coconut milk (if using). Season with salt and pepper and more cayenne if you want it hotter.

Adapted from James Peterson’s Splendid Soups cookbook.

Tagged as: cayenne pepper, coconut milk, garlic, onion, peanut butter, peanut oil, tomatoes, vegetable stock