Text Box: Senegalese Peanut Soup
Text Box: Roast sweet potatoes.  When cool, remove jackets and discard.  Dice potatoes and set aside.  In a large stock pot, heat the oil over medium high heat.  Add curry powder, and stir 30-45 seconds to toast.  Add onions and cook 3-4 minutes.  Add garlic, cook an additional minute before adding the cayenne pepper and broth.  Bring to a boil, then reduce to simmer.
Add potatoes and tomatoes to pot.  Stir in peanut butter and coconut milk, simmer for 10 minutes.  Blend with an immersion blender or in a food processor/blender until smooth.  Season to taste with salt and white pepper.  *Optional: add chicken.  Simmer for 10-15 minutes.  
Serve, garnished with chopped peanuts and cilantro.
Text Box: 3/4 pound sweet potatoes
2 tbsp. oil (your preferred)
1 15 oz. can diced tomatoes
1 tbsp. curry powder
1 cup diced onions
1 1/2 tsp. minced garlic
1/4 tsp. cayenne pepper
4 cups broth
Text Box: 1/2 cup peanut butter
1 can coconut milk
Salt & ground White Pepper
1 1/2 pounds cooked chicken 
   breast, cut in 1 in. pieces (opt.)

Chopped peanuts & cilantro, to 
   garnish

Courtesy Jen Iapalucci

Where We Live Third Thursday

Soup Swap 2008