Sengalese Peanut Soup

This African peanut soup is a southern favorite and continues to be served at Mount Vernon, the home of George Washington.
Servings 8 (8-ounce) cups
Prep Time


  • 2 yam (about 1 lbs per yam)
  • 4 tbsp peanut oil, divided
  • 2 tbsp Butter
  • 2 cups diced onions
  • 1 tbsp Curry Powder
  • 2 tbsp Minced Garlic
  • 2 serrano chiles, seeded and chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup natural peanut butter
  • 2 cups canned, sodium-reduced chicken stock
  • 1 (14-ounce) can lite coconut milk
  • 1/2 tsp Salt
  • 1/2 tsp pepper
  • fresh lime juice
  • 1/2 cup crushed peanuts


  1. Preheat oven to 375 F. Lightly rub yams with 2 tablespoons peanut oil. Bake 40-60 minutes or until soft. In Dutch oven, combine butter and remaining oil. Add onions and cook until golden brown, about 6-8 minutes. Add garlic and serrano chile and cook until onions caramelize, 8-10 minutes. Add curry powder, stir and cook 1 minute. Add tomatoes, peanut butter, stock and coconut milk. Stir to combine. Peel yams when cool enough to handle. Add to soup and simmer 10-15 minutes. Add salt and pepper. Puree soup using an immersion blender or blender. Garnish with fresh lime juice and crushed peanuts.
  2. Note: Recipe tested with yams. Sweet potatoes can be substituted.
  3. Tip: When using a blender to puree hot liquids, cover the lid of the blender with a towel and fill only half way to avoid spills and burns.