Senegalese Peanut Soup


2 tablespoons vegetable oil

1 large onion diced

2 cloves garlic minced

1 bell pepper, chopped

stems from 1 bunch cilantro finely chopped

2 large carrots thinly sliced

2 teaspoons aleppo pepper (or less of regular flaked red pepper)

2 tablespoons curry powder

3 cups vegetable broth

2 (14-oz) cans diced or crushed tomatoes with juice

1 (14-oz) can corn kernels drained

1 sweet potato, cooked & mashed a bit

2/3 cup natural peanut butter

1 can low fat coconut milk

8 ounces fresh baby spinach cut into ribbons

handful chopped cilantro for garnish

cooked rice, millet or couscous for serving


In a large, heavy pot warm the oil over medium heat, then add the onion, garlic, pepper & cilantro stems. Cook until the onion has softened & turned golden, 10-12 minutes. Stir in the carrots, pepper & curry powder, and cook until the spices are fragrant, about a minute more.

Add the broth, corn, sweet potatoes and tomatoes. Stir well & bring to a boil. Lower the heat & let cook gently until the carrots are soft, about 20 minutes, stirring occasionally Add peanut butter, coconut milk & spinach and continue cooking another 10-15 minutes. Season to taste.

Serve with cooked grain, garnished with chopped cilantro.