Vegan Recipes - Soups

Senegalese Soup

By Robin Robertson

Senegalese Soup

This delicious West African soup is moderately spiced with curry and cayenne but balanced by the sweetness of apple and the creaminess of vegan yogurt. Add less cayenne if you want a milder soup. Additional garnishes might include chopped apple, raisins, or peanuts.

Ingredients:

1 tablespoon cold-pressed canola oil
1 yellow onion, chopped
2 celery ribs, chopped
2 teaspoons curry powder
2 Granny Smith apples, peeled, cored, and chopped
2 cups Vegetable Broth
1 cup apple juice
1/2 cup vegan yogurt
1/2 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons minced parsley

Directions:
Heat the oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, stirring occasionally, about 5 minutes. Stir in the curry powder and apple and cook 2 minutes. Add the broth and apple juice and simmer for 10 minutes. Remove from the heat to cool slightly. Transfer the mixture into a blender or food processor. Add the vegan yogurt, cayenne, and salt, and process until smooth. Pour the soup into a large bowl and refrigerate for 2 hours or until cold. Serve chilled, garnished with the minced parsley.

Serves 4.

From Fire & Spice: 200 Sultry and Savory Global Recipes by Robin Robertson. Copyright 2008. Used by permission.

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