This satisfying, warming soup is the perfect winter comfort food. It’s very versatile, so feel free to add any produce odds & ends you have around. I love to make this soup when I’m running low on produce, because a lot of it comes together from dry goods. This soup was inspired by this blog post over at the Traveler’s Lunchbox.
Servings: 4
Ingredients*
Veggie
- 2 15-oz cans crushed or diced tomatoes including juice
- 1 large onion diced
- 1 bell pepper chopped
- 8 oz fresh spinach
- 2 large carrots sliced
Protein
- 1 cup peanut butter 8 oz
Fat
- 1 cup coconut milk 8 oz
- 2 Tbsp vegetable oil 1 oz
Condiments & Spices
- 3 cups vegetable stock
- 2 Tbsp curry powder
- 1-2 garlic cloves minced
- Cayenne pepper or garlic chili paste to heat preference
- About 1/4 cup fresh cilantro finely chopped
- Salt and pepper to taste
- Handful chopped cilantro leaves for garnish
Instructions
- In a large, heavy pot warm the oil over medium heat, then add the onion, garlic, bell pepper and cilantro stems. Cook until the onion has softened and turned golden, 10 to 12 minutes. Stir in the carrots, cayenne and curry powder, and fry until the spices are fragrant, about a minute more.
- Add the stock and tomatoes, including all their juices. Stir well and bring to a boil. Lower the heat and let cook gently until the carrots are soft, about 20 minutes, stirring occasionally. Add the peanut butter, coconut milk and spinach and continue cooking until the spinach is soft and the soup has thickened, about another ten minutes. Season the soup to taste with salt and pepper.
- Garnished with chopped cilantro and peanuts.
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This senegalese soup is a perfect one for the winter time! 🙂
Looks tasty 🙂
I made this for dinner tonight! Delicious! I substituted some of the spinach for baby kale and riced cauliflower.
I’ve made this soup twice in the last 5 days. Enough said. My hubby and I love it. I added rainbow chard, broccoli, and mushrooms. He loves his with rice too! Thank you for a delicious recipe!
Could you cook this using a crockpot?
Probably, try it and let me know how it goes!
This looks delicous. What would be one serving of soup? 1 1/2 cups?
I don’t know exactly what one serving would be, I divide it into 4 equal servings because it’s different every time due to factors like veggies cooking down and adjusting the condiments like broth. There’s a post on weighing dishes like this linked in the end of this recipe.
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Hi Katie! Excited to make this soup in prep for Reboot Rezoom! I don’t have any vegetable oil… do you have any suggestions on what I could substitute those servings with?
You can use any type of oil, or you can dry sauté. I would use extra peanut butter for the missing fat servings. (Except actually I would make it in my instant pot so I didn’t need any oil at all!) 😉
Your recipes are amazing looking! I just signed up for bootcamp, was going to start tomorrow but need more ideas for meals so I can plan ahead. Thank you for helping me!!! For this recipe, how do I know what to take out veggie wise to be compliant? I’m not much of a cook so it’s not easy for me to figure out. Thank you!!
I made this on Sunday and portioned it out for weight-loss lunches for the week. It’s AMAZING. Thank you for another stellar recipe! 🙂
How long do you cook this in the instant pot??
This recipe is adapted for the instant pot in my ebook, it’s under the store tab. 🙂
Thanks so much❤️
I wish I had the love of cooking like you do❣️
Your recipes sure help me along the way❣️
You did not put weights down for the onion, pepper and carrots
Why not
Hi Nancy, sorry for the confusion. Weighing veggies in soups and stews is tricky, because most programs want you to weigh veggies after cooking. Here are some tips to help you. https://katiesbrightkitchen.com/2017/10/20/weighing-soups-mixed-category-dishes/
So delicious!
Absolutely awesome. Thank you
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