West African Peanut Soup

This satisfying, warming soup is delicious all year round. 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 fresh produce, because a lot of this recipe comes from pantry staples.

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West African Peanut Soup

This creamy, healthy west african peanut soup is an instant crowd pleaser. Perfect for batch cooking ahead and using produce odds and ends!
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Servings 4

Ingredients
 

Veggies

  • 2 cans diced tomatoes, 15-oz cans, including juice
  • 1 large onion, diced
  • 1 bell pepper, chopped
  • 2 cups fresh spinach
  • 2 carrots, sliced

Protein

Fat

  • 1 cup coconut milk, 8 oz
  • 2 Tbsp vegetable oil, 1 oz

Condiments & Spices

  • 3 cups vegetable stock
  • 2 Tbsp curry powder
  • 2 garlic cloves, minced
  • 1/4 tsp cayenne pepper, or garlic chili paste, to heat preference
  • 1/4 cup fresh cilantro, finely chopped, including stems
  • salt and pepper, to taste

Instructions
 

  • In a large, heavy pot warm the oil over medium heat, then add the onion, carrot, and bell pepper. Cook until the onion has softened and turned golden, 10 to 12 minutes.
  • Stir in the garlic, cayenne, cilantro stems, 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 adjust the seasonings to your liking.
  • Garnish with chopped cilantro and peanuts.
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21 Comments

  1. This senegalese soup is a perfect one for the winter time! 🙂

  2. mistimaan

    Looks tasty 🙂

  3. I made this for dinner tonight! Delicious! I substituted some of the spinach for baby kale and riced cauliflower.

  4. Brittany

    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!

  5. Could you cook this using a crockpot?

  6. 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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  8. Tierney

    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!) 😉

  9. 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!!

  10. 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! 🙂

  11. 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. 🙂

      • Laura Reinhardt

        Thanks so much❤️
        I wish I had the love of cooking like you do❣️
        Your recipes sure help me along the way❣️

  12. Nancy Somer

    You did not put weights down for the onion, pepper and carrots
    Why not

  13. So delicious!

  14. Anonymous

    Absolutely awesome. Thank you

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