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traditional senegalese soup

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a delicious soup! It’s a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. This version of the soup recipe has been served for many years at New York's well-known '21' restaurant.

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yield 6 -8
prep time 10 Min
cook time 1 Hr 50 Min
method Stove Top

Ingredients For traditional senegalese soup

  • 3 lg
    tart apples (such as granny smith variety)
  • 2 Tbsp
    unsalted butter
  • 2 lg
    carrots, chopped
  • 1 lg
    white onion, chopped
  • 1/4 cup
    raisins
  • 1 clove
    garlic, chopped
  • 1 tsp
    ground ginger
  • 3 Tbsp
    curry powder
  • 2 Tbsp
    all-purpose flour (preferably unbleached)
  • 8 cups
    low-fat chicken broth
  • 1 Tbsp
    canned tomato puree
  • 1/2 cup
    heavy cream
  • 2 1/2 Tbsp
    mango chutney (garnish)
  • 1 handful
    chopped cilantro (garnish)

How To Make traditional senegalese soup

  • 1
    Peel, core and chop apples.
  • 2
    In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, garlic and ginger, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • 3
    Cool soup. While still warm, place soup in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
  • 4
    Garnish each serving with about 1/2 teaspoon chutney and a sprinkling of chopped cilantro.
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