Senegalese Peanut Soup | Recipes | Cook For Your Life
Senegalese Peanut Soup - Cook For Your Life- anti-cancer recipes

Senegalese Peanut Soup

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4.1 out of 5 stars (based on 41 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

This wonderful Senegalese Peanut Soup is based on a version of a traditional recipe from Deborah Madison’s Vegetable Soups book. It is loaded with protein from the peanuts, lycopene from the tomatoes, and it...


  • ⅔ cup plus 1 tablespoon unsweetened, unflavored peanut butter
  • 2 tablespoons coconut oil or grape seed oil
  • 1 large onion, diced
  • 2 cloves garlic, thinly sliced
  • ½ cup chopped cilantro stems and roots (reserve the leaves for garnish)
  • Sea salt, to taste
  • ¼ to ½ teaspoon cayenne
  • 2 tablespoons mild curry powder
  • 3 cups water
  • 1 (28 ounce) can of chopped tomatoes
  • 1 cup coconut milk, or to taste (see Chef Tips)
  • Yogurt for garnish (optional)
  • Lime wedges for garnish (optional)
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Nutrition Facts


341 cals


29 g

Saturated Fat

14 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

9 g


17 g


8 g


6 g


10 g


820 mg


  1. Whisk the peanut butter and ¼ to ½ cup of the water together until smooth. Set aside.
  2. Add the tomatoes. Bring to a slow boil and cook until they start to turn an orangey red. Add the water and the blended peanut butter mixture. Bring to a boil again, turn the heat down to low and simmer covered until thickened about 20 minutes.
  3. On medium high, heat the coconut oil in a large Dutch oven and sauté the onion, garlic, and cilantro stems with a generous pinch of salt until they have begun to soften.  Stir in the cayenne and curry powder, mix well and cook 1 minute. Do not let them burn.

Chef Tips

This soup is thick: add more coconut milk at step 4 to thin it if you prefer a thinner consistency.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society