Senegalese African Peanut Soup
Immerse yourself in the vibrant flavors of West Africa with this hearty and soul-warming Senegalese African Peanut Soup. A harmonious blend of creamy natural peanut butter, sweet potatoes, and earthy spices like turmeric and cumin forms the rich base of this comforting dish. Bursting with aromatic notes of garlic, ginger, and a hint of optional cayenne for those who crave some heat, this soup is layered with savory depth. Fresh spinach adds a pop of color and nutrition, while a squeeze of lime juice and garnishes of cilantro, roasted peanuts, and lime wedges offer a refreshing finish. Perfect for a cozy weeknight meal or a flavorful make-ahead dish, this vegan-friendly soup comes together in under an hour and serves six generously. Pair it with crusty bread or enjoy it on its own for a satisfying, plant-based culinary adventure!
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Recipe Information
Ingredients
- 1 cup peanut butter (natural, unsweetened)
- 2 tablespoons vegetable oil
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons tomato paste
- 14.5 ounces crushed tomatoes (canned)
- 4 cups vegetable broth
- 2 medium sweet potatoes (peeled and diced)
- 2 medium carrots (peeled and sliced)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 4 cups baby spinach (fresh)
- 1 lime (for juice and garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro (chopped, for garnish)
- 0.25 cup roasted peanuts (chopped, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the tomato paste, crushed tomatoes, ground turmeric, ground cumin, cayenne pepper (if using), salt, and black pepper. Stir well to combine and let cook for 2 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to simmer.
Add the diced sweet potatoes and sliced carrots to the pot. Cover and let simmer for 15-20 minutes, or until the vegetables are tender.
In a small bowl, whisk the peanut butter with 1/2 cup of hot soup liquid until smooth. Gradually stir this mixture back into the soup pot to combine evenly.
Add the fresh spinach to the pot and stir. Cook for 2-3 minutes, or until the spinach is wilted.
Squeeze the juice of one lime into the soup and give it a final stir.
Taste and adjust seasoning as needed with additional salt, pepper, or lime juice.
Serve hot, garnished with chopped cilantro, roasted peanuts, and lime wedges on the side.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 13.0 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
