Senegalese Sweet Potato & Peanut Soup
By By: The Culinary Institute of America
Warm up with a bowl of Senegalese sweet potato peanut soup, packed with flavors.
Ingredients
- 1 tablespoon peanut oil
- 2 cups onion, peeled, diced
- 2 cloves garlic, chopped
- 1½ tablespoons ginger, chopped
- ½ to 1 jalapeno pepper
- 3 cups sweet potato, peeled, diced
- ½ cup peanut flour
- 1½ quart chicken stock
- 1 tablespoon brown sugar
- 1 tablespoon roasted peanuts, chopped
- Salt and pepper to taste
Nutrients Per Serving
| Calories: | 336 |
|---|---|
| Calories from Fat: | 102 |
| Fat: | 3 g |
| Carbohydrates: | 46 g |
| Cholesterol: | 11 mg |
| Protein: | 15 g |
| Fiber: | 6 g |
| Sodium: | 584 mg |
Directions
- Heat the oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and jalapeno. Saute 2 minutes until translucent. Add the sweet potato and cook for 15 minutes; add peanut flour; stir to coat. Add the chicken stock and bring to a simmer. Simmer 30 minutes or until the vegetables are tender.
- Transfer the vegetables to a blender and puree until smooth. Strain if desired.
- Adjust the seasoning with brown sugar, salt and pepper.
- Garnish with toasted peanuts.
Nutrients Per Serving
| Calories: | 336 |
|---|---|
| Calories from Fat: | 102 |
| Fat: | 3 g |
| Carbohydrates: | 46 g |
| Cholesterol: | 11 mg |
| Protein: | 15 g |
| Fiber: | 6 g |
| Sodium: | 584 mg |
