West African Peanut Soup


2 tablespoons olive oil

1 medium onion, peeled and chopped

2 carrots, peeled and diced

1 jalapeño pepper, seeded and diced

2 tablespoons fresh ginger, peeled and minced

4 garlic cloves minced

1 teaspoon cinnamon

½ teaspoon cumin

4 cups vegetable broth

28 oz can whole tomatoes, chopped or crushed by hand

1 cup water

1 medium sweet potato, peeled and diced

1 cup peanut butter

1 bunch kale leaves (or other greens), chopped or thinly sliced

14 oz can chick peas, drained and rinsed

Tabasco or other hot sauce to taste

¼ cup roasted peanuts, roughly chopped

½ cup cilantro leaves roughly chopped (optional garnish)



  1. Place a stockpot over a medium heat. When it’s hot, add the olive oil, then the onion, carrots, and jalapeno. Cook, stirring occasionally, for 5-8 minutes, or until the onion is translucent and the carrots are starting to get tender. Add ginger, garlic, cinnamon, and cumin, and cook for 30 seconds, or until they’re fragrant
  2. Add in the vegetable broth, water, and tomatoes, and bring to a simmer. Add the sweet potatoes, and simmer for 10 minutes. Whisk in the peanut butter, and bring to a simmer
  3. Stir in kale and chick peas and continue cooking until soup has thickened, and the kale is wilted, about 10 minutes
  4. Add in the chopped peanuts, and season to taste with Tabasco and salt

Yield: 6-8 servings