If it’s cooling down where you live, I’ve got a must-try soup recipe for you to make then hunker down with. Senegalese Soup is chock-full of healthy ingredients like sweet potatoes and chickpeas, flavored with warming curry, coconut milk, PLUS a secret ingredient, and served over cooked white rice. Translation: it is irresistible! I can’t take any credit for this delicious dish though because it was sent to me from IGE reader Trish.
Flavor Packed Vegetarian Soup
Senegalese Soup, Trish shared, is not only simple and comes together in 30 minutes, but meatless, naturally gluten-free, and easy to make vegetarian/vegan. As I mentioned, the soup features sweet potato and chickpeas, is flavored with curry powder and coconut milk, and the secret ingredient? Peanut butter! The combination of peanut butter, curry powder, and coconut milk is giving serious panang curry vibes. DELISH! Now, I thought Senegalese Soup might hail from the country Senegal in west Africa, where peanut stew is a popular dish, but after doing some research it turns out nobody really knows why this dish has the name it does, as it was most likely concocted here in the US. Regardless, I’m calling it soul-satisfying, healthy comfort food that you’ve got to try sooner rather than later.
How to Make This Recipe
Start by heating extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add chopped red bell pepper, shallot or onion, and minced jalapenos then season with salt and pepper and saute until the vegetables are tender, 5-7 minutes. Add minced garlic then saute for another 30 seconds. Two jalapenos give just the right amount of kick for me, but if you’re very sensitive to spice, stick with one.
Once the vegetables are tender add diced sweet potatoes, chicken broth, canned coconut milk, canned chickpeas that have been drained and rinsed, crushed tomatoes, curry powder, salt, and pepper, then turn the heat up to bring the soup to a boil. FYI: if you want to make this dish vegetarian/vegan, use vegetable broth instead of chicken broth.
Once the soup is boiling, scoop some of the liquid into a small dish then stir in 3 Tablespoons peanut butter until smooth, and then stream back into the soup. The peanut butter pairs so well with the coconut milk, sweet potatoes, and curry powder!
Last step is to turn the heat down to medium then simmer the soup until the sweet potatoes have softened, another 8-10 minutes.
Just before serving, squeeze in fresh lime juice then scoop into bowls with plenty of cooked white rice and chopped fresh cilantro. The weather may be cold, but this soup will warm your heart and soul. Thanks again, Trish, for this awesome recipe – I hope you all enjoy as much as I did!
More Veggie-Packed Soups
Vegetable Soup Hamburger Soup Crock Pot Chicken Tortilla Soup Black Bean Soup Vegan Chickpea Curry Crock Pot Chicken and Wild Rice Soup Smoked Sausage, White Bean and Spinach Soup Italian Wedding Soup
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