It’s gettin’ nippy out there! We even saw a few flakes flying around yesterday which – gasp – I wasn’t all that mad about. I blame the children. The season that shall not be named doesn’t seem so bad when you’ve got little ones who are excited to get out and play in the powder…with their father. I might not be turning up my nose at snow at the moment, but that doesn’t mean I want to step foot in it anytime soon!
Anyway, if it’s cooling down in your neck of the woods, I’ve got one of the best soup recipes I’ve had in a really long time to share with you today. Senegalese Soup is chock-full of healthy ingredients like sweet potatoes and red pepper, flavored with warming curry plus a surprise, secret ingredient, and beefed up with cooked white rice and creamy chickpeas. I can’t take any credit for this delicious dish though because it was sent to me from IGE reader Trish!
Quick and Easy Soup Recipe for ALL!
Trish lives in France (swoon!) and sent me the recipe for Senegalese Soup shortly after Cameron was born. The soup, Trish wrote, is not only simple and comes together in 30 minutes (a busy Mom’s dream,) but it’s meatless, naturally gluten-free, and easy to make vegan, so it’s great to entertain with because it can basically accommodate any and all diets. Not only was I grateful for this recipe because it’s quick and easy, but it’s also so different from our normal dinnertime fare and ridiiiiiiculously delicious – I’m so glad I tried it!
Like I said, the soup features sweet potato and chickpeas, is flavored with curry powder and coconut milk, and the secret ingredient? Peanut butter! I know, I know – sounds strange but the combination of all these ingredients makes for one of the most interesting, craveable, and balanced soups I’ve had in ages. It’s a must try recipe that you’ll be thinking about until you actually make it.
I thought Senegalese Soup might hail from the country Senegal in west Africa, where peanut stew is a popular dish, but after doing some research it turns out nobody really knows why this dish has the name it does, as it was most likely concocted here in the US. Regardless, I’m calling it soul-satisfying, healthy comfort food that you’ve got to try sooner rather than later.
How to Make This Recipe
Start by heating extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add chopped red bell pepper, shallot or onion, and minced jalapenos then season with salt and pepper and saute until the vegetables are tender, 5-7 minutes. Add minced garlic then saute for another 30 seconds.
Two jalapenos had just the right amount of kick for me, but if you’re very sensitive to spice, just stick with one!
Once the vegetables are tender add diced sweet potatoes, chicken broth, canned coconut milk, canned chickpeas that have been drained and rinsed, crushed tomatoes, curry powder, salt, and pepper, then turn the heat up to bring the soup to a boil.
FYI: if you want to make this dish vegan, use vegetable broth instead of chicken broth.
Once the soup is boiling, scoop some of the liquid into a small dish then stir in 3 Tablespoons peanut butter until smooth, and then stream back into the soup. I know, I know – peanut butter in soup?! Sounds crazy but it actually pairs so well with the coconut milk, sweet potatoes, and curry powder. You don’t really taste “peanut butter” – it just adds a great depth of flavor.
Last step is to turn the heat down to medium then simmer the soup until the sweet potatoes have softened, another 8-10 minutes.
Just before serving, squeeze fresh lime juice then scoop into bowls with plenty of cooked white rice and chopped fresh cilantro. The weather may be cold, but this soup will warm your heart and soul. Thanks again, Trish, for this awesome recipe – I hope you all enjoy as much as I did!
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Senegalese Soup is a healthy, vegan soup recipe that's chock-full of sweet potatoes, chickpeas, warming curry and coconut milk. Easy, quick, and delicious!
- 2 Tablespoons extra virgin olive oil
- 1 large shallot or small onion, finely chopped
- 1 small red bell pepper, finely chopped
- 2 jalapeños (or 1 for a mild soup,) seeded and minced
- salt and pepper
- 2 cloves garlic, pressed or minced
- 1 medium-sized sweet potato, peeled and diced small
- 4 cups (32oz) gluten-free chicken or vegetable broth
- 15oz can chickpeas, drained and rinsed
- 14oz can lite coconut milk
- 1 cup crushed tomatoes
- 1 teaspoon curry powder
- 3 Tablespoons peanut butter
- juice of 1/2 lime
- cooked white rice
- chopped fresh cilantro
- Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
- Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
- Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.