Senegalese Yam and Peanut Soup

Cooking time: 70 minutes
Prep time: About 15 minutes

Makes: 8 - 10 servings



  1. Use 2 t. olive oil to coat the yams. Bake 50 minutes in 400 deg. F oven.
  2. Let cool and peel. Thinly slice peeled yams into disks.
  3. Heat 1/4 cup of olive oil in a 1-gallon soup kettle. Add curry powder and simmer 30 seconds.
  4. Add minced onion and simmer 4 minutes.
  5. Add minced garlic and cayenne pepper and simmer 30 seconds.
  6. Add chicken broth and heat to a boil.
  7. Add sliced yams, diced tomatoes (with liquid), peanut butter and coconut milk. Simmer 10 minutes.
  8. Blend soup with an immersion blender until smooth.
  9. Serve plain or top each serving with 1 t. chopped cilantro and 1 t. chopped peanuts.

Based on a recipe by Head Chef Tony Tayoto on a G-Adventure trip to Antarctica.

Tony also adds 3 lbs. of cubed cooked chicken to make the soup a meal.


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