Sengalese Peanut Soup

By kathleentirpak

Ingredients

• 2 Tablespoons peanut oil
• 1 large chopped onion
• 1 minced garlic clove
• 1/4 cup chopped cilantro stems
• 1/2 teaspoon cayenne pepper
• 2 Tablespoons curry powder
• 3 cups water
• 28 ounce can crushed tomatoes
• 2/3 cup peanut butter
• 1 cup coconut milk
• ( or more, to taste )
• salt to taste
• 2 Tablespoons chopped cilantro
• dollop of plain yogurt
• wedges of lime

Preparation

Step 1

Heat the oil at medium-high, and saute the onion and garlic. Add the cilantro, and cook at high for a few minutes. Reduce heat to medium, and cook until the onion is somewhat soft, 10-12 minutes. Stir in the cayenne and the curry. Add the water and tomatoes. Bring to a boil, add the peanut butter, and simmer until it is dissolved, about 15 minutes. Add the coconut milk and salt. Just before serving, garnish with yogurt and cilantro. Serve with lime wedges on the side.