Senegalese (african) Peanut Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 large sweet potatoes (about 2 pounds)
• 4 tablespoons peanut oil
• 12 roma tomatoes, halved and seeded
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons curry powder
• 2 cups thinly sliced yellow onions
• 1 tablespoon garlic, minced
• 2 teaspoons cayenne pepper
• 2 cups smooth peanut butter
• 2 quarts chicken broth
• 10 ounces unsweetened coconut milk

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly coat sweet potatoes with one tablespoon of the oil.
• 3 place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
• 4 toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. lightly season with salt and pepper and bake until shriveled, about 20 minutes.
• 5 peel the potatoes when they are cool enough to handle.
• 6 heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
• 7 add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
• 8 add the onions and cook until soft.
• 9 add the garlic and cook, stirring for 30 seconds.
• 10 season with cayenne, then add the peanut butter and stir well.
• 11 add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
• 12 reduce heat and simmer for 15 minutes.
• 13 remove from heat and puree in batches in a blender.