Senegalese Yam and Peanut Soup
Cooking time: 70 minutes
Prep time: About 15 minutes
Makes: 8 - 10 servings
- 2 lbs. red yams
- 2 t. mild olive oil
- 1/4 cup mild olive oil
- 2 t. curry powder
- 2 T. minced yellow onion
- 2 T. minced garlic (3 cloves)
- 1/2 t. cayenne pepper (or Creole seasoning)
- 2 qts. chicken broth
- 14 oz. can of diced tomatoes
- 1 cup smooth peanut butter
- 14 oz. can of coconut milk
- Use 2 t. olive oil to coat the yams. Bake 50 minutes in 400 deg. F oven.
- Let cool and peel. Thinly slice peeled yams into disks.
- Heat 1/4 cup of olive oil in a 1-gallon soup kettle. Add curry powder and simmer 30 seconds.
- Add minced onion and simmer 4 minutes.
- Add minced garlic and cayenne pepper and simmer 30 seconds.
- Add chicken broth and heat to a boil.
- Add sliced yams, diced tomatoes (with liquid), peanut butter and coconut milk. Simmer 10 minutes.
- Blend soup with an immersion blender until smooth.
- 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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