Senegalese Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons peanut butter
- 1 teaspoon curry powder
- 1 cup crushed tomatoes
- cooked white rice
- chopped fresh cilantro
- 2 cloves garlic pressed or minced
- juice of 1/2 lime
- 14 oz can lite coconut milk
- 1 large shallot or small onion finely chopped
- 1 small red bell pepper finely chopped
- 2 jalapeã±os (or 1 for a mild soup ) seeded and minced
- 1 medium-sized sweet potato peeled and diced small
- 4 cups (32oz) gluten-free chicken or vegetable broth
- 15 oz can chickpeas drained and rinsed
- Carbohydrate 47.2068877501691 g
- Cholesterol 0 mg
- Fat 3.6172957712689 g
- Fiber 1.19773081245046 g
- Protein 4.84060714605021 g
- Saturated Fat 0.605625654257513 g
- Serving Size 1 1 Serving (209g)
- Sodium 72.5511809067453 mg
- Sugar 46.0091569377186 g
- Trans Fat 0.199371793762992 g
- Calories 242 calories
Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant. Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes. Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.
