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