Senegalese Peanut Soup Recipe

Name: Senegalese Peanut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry roasted salted peanut; 2 tablespoons peanut oil; 1 large Spanish onion, chopped; 2 celery, stalks chopped (ribs); 2 leeks, rinsed well and chopped; 2 teaspoons sugar; 2 teaspoons curry powder; 2 teaspoons ground cumin; 1/2 teaspoon cayenne; 1/2 teaspoon kosher salt; 1 (28 ounce) can whole tomatoes, drained and sliced; 6 cups water; 1/2 cup chopped scallion; 1/2 cup heavy cream; 1 teaspoon minced fresh garlic

Servings: persons

1 lb dry roasted salted peanut
2 tablespoons peanut oil
1 large Spanish onion, chopped
2 celery, stalks chopped (ribs)
2 leeks, rinsed well and chopped
2 teaspoons sugar
2 teaspoons curry powder
2 teaspoons ground cumin
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1 (28 ounce) can whole tomatoes, drained and sliced
6 cups water
1/2 cup chopped scallion
1/2 cup heavy cream
1 teaspoon minced fresh garlic

1
Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
2
Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
3
Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
4
Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
5
Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
6
To serve, ladle the soup into bowls and top with reserved chopped peanuts.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb dry roasted salted peanut, 2 tablespoons peanut oil, 1 large Spanish onion, chopped, 2 celery, stalks chopped (ribs), and more.

Yes, Senegalese Peanut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Senegalese Peanut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions