Senegalese Sweet Potato & Peanut Soup
By: The Culinary Institute of America
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
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 | 3g |
| Cholesterol | 11mg |
| Carbohydrate | 46g |
| Protein | 15g |
| Fiber | 6g |
| Sodium | 584mg |
