Senegalese Peanut
Serves: 10
Calorie: 85, Proteins: 1 g, Total Fat: 5 g, Fiber: 1.70 g, Sugar 5 g.
Preparation
Chop 1/2 cup of the peanuts into small pieces and set aside to use as
garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms;
set aside.
Heat the oil in a large stockpot over medium heat. Add the onion,
celery, and leeks and sweat for 4 minutes, until tender.
Add the sugar, curry, cumin, cayenne, and salt and stir to coat the
vegetables.
Add the tomatoes, water, and peanut paste. Bring to a boil, reduce
heat, and simmer for 1 hour.
Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes
to heat through.
To serve, ladle the soup into bowls and top with reserved chopped
peanuts.