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African Peanut Soup

African Peanut Soup

Velvety, aromatic and delicious!

  • Prep Time: 20 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: About 4 quarts


  • 2 tablespoons peanut oil
  • 2 tablespoons curry powder
  • 2 medium onions, sliced (about 4 cups)
  • 1 tablespoon minced garlic
  • 2 large sweet potatoes (about 2 pounds), peeled and cut into chunks
  • 2 quarts low-sodium chicken broth
  • 1 (28-ounce) can whole tomatoes, drained and quartered
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons cayenne, or less to taste
  • 2 cups smooth peanut butter, or a combination of smooth and chunky
  • 10 ounces unsweetened coconut milk


  • Heat the peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, partially covered, 20 to 30 minutes.

  • Add the salt, black pepper, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

  • Remove the pot from the heat and puree with a hand-held immersion blender, or in batches in a blender or food processor. Season to taste with salt and pepper and serve hot.