West African peanut soup from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 23) by Moosewood Collective

  • fresh ginger
  • peanut oil
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute vegetable oil for peanut oil, other ground chiles for cayenne, and white potatoes for sweet potatoes.

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for peanut oil, other ground chiles for cayenne, and white potatoes for sweet potatoes.

  • Lalushca on November 04, 2025

    Delicious, this will go into the regular rotation! I subbed some tomato paste and water for the tomato juice and added a bit of tamari. I served it over rice and cooked in the instapot. I sautéed the onions and half of the chives, then added everything else and cooked it on high pressure for 10 minutes with a natural release.

  • jhallen on December 01, 2022

    This was great - very tasty. I used the veg broth from the book, which used an apple so had a touch of sweetness.

  • eliza on February 20, 2021

    We really enjoyed this soup. Made a few changes due to our pandemic supplies, omitting the celery and using powdered ginger. I also decreased the peanut due to personal taste, and used my home made chicken stock for the water. The soup was delicious and makes a very nutritious meal. The soup kept well in the fridge and tasted great reheated; made with the cornbread from River Cottage Every Day. Definitely will repeat this one.

  • TrishaCP on December 20, 2016

    This made for a delicious dinner on a very cold night. I made my own peanut butter by blitzing peanuts in the food processor, and then added a can of tomatoes and blitzed them too (as a sub for the juice). I made the vegetable stock from the book to use in this recipe, and I wouldn't bother doing that again because it added nothing. Since I am not vegetarian, I would probably choose chicken stock for more depth of flavor.

  • TippyCanoe on September 23, 2013

    I have been making this soup for years and it still gets rave reviews from family and friends. I love the mix of peanuts, sweet potatoes, carrots and cayenne. I often substitute canned tomatoes or tomato sauce for the tomato juice as I don't tend to have tomato juice on hand. I have even tossed in good organic tomato soup. Any of these work well.

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