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African Peanut Soup Recipe

West African · Soup · 55 min total

A rich, creamy, and slightly spicy soup from West Africa, made with peanut butter, tomatoes, and aromatic spices. This comforting one-pot meal is perfect for chilly days.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1/2 cup natural peanut butter (creamy or chunky)
• 1 sweet potato, peeled and diced
• Salt and black pepper to taste
• Chopped peanuts and fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, and cayenne; cook for 1 minute until fragrant.
3. Stir in diced tomatoes with their juices, vegetable broth, peanut butter, and sweet potato. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes until sweet potato is tender.
5. Using an immersion blender, puree the soup until smooth (or carefully transfer to a blender in batches).
6. Season with salt and pepper to taste. Serve hot, garnished with chopped peanuts and cilantro.

Tips

• For a thicker soup, add an extra tablespoon of peanut butter.
• Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop.
• To make it vegan, ensure vegetable broth is used and skip any non-vegan garnishes.

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