Traditional Senegalese Soup Recipe

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Traditional Senegalese Soup

Vickie Parks


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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10 Min


1 Hr 50 Min


Stove Top


3 large
tart apples (such as granny smith variety)
2 Tbsp
unsalted butter
2 large
carrots, chopped
1 large
white onion, chopped
1/4 cup
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)

Directions Step-By-Step

Peel, core and chop apples.
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.
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.
Garnish each serving with about 1/2 teaspoon chutney and a sprinkling of chopped cilantro.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Fruit
Regional Style: African
Dietary Needs: Low Carb