traditional senegalese soup

Name: Traditional Senegalese Soup
Prep time: 10 min
Cook time: 1 h 50 min
Yield: 6
Cuisine: African
Ingredients: 3 large tart apples (such as granny smith variety); 2 tablespoon(s) unsalted butter; 2 large carrots, chopped; 1 large white onion, chopped; 1/4 cup - raisins; 1 clove(s) garlic, chopped; 1 teaspoon(s) ground ginger; 3 tablespoon(s) curry powder; 2 tablespoon(s) all-purpose flour (preferably unbleached); 8 cups - low-fat chicken broth; 1 tablespoon(s) canned tomato puree; 1/2 cup - heavy cream; 2 1/2 tablespoon(s) mango chutney (garnish); 1 handful - chopped cilantro (garnish)

8 Pinches

Vickie Parks

Renton, WA

Updated on Jul 22, 2014

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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prep time 10 Min

cook time 1 Hr 50 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

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

How To Make traditional senegalese soup

Step 1

Peel, core and chop apples.

Step 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.
Step 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.
Step 4

Garnish each serving with about 1/2 teaspoon chutney and a sprinkling of chopped cilantro.
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