Senegalese Peanut Soup

• 1 lb dry roasted salted peanut
• 2 tablespoons peanut oil
• 1 large Spanish onion, chopped
• 2 celery, stalks chopped (ribs)
• 2 leeks, rinsed well and chopped
• 2 teaspoons sugar
• 2 teaspoons curry powder
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon kosher salt
• 1 (28 ounce) can whole tomatoes, drained and sliced
• 6 cups water
• 1/2 cup chopped scallion
• 1/2 cup heavy cream
• 1 teaspoon minced fresh garlic

1. Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
2. Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
3. Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
4. Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
5. Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
6. To serve, ladle the soup into bowls and top with reserved chopped peanuts.

peanut, peanut oil, spanish onion, celery, leeks, sugar, curry powder, ground cumin, cayenne, kosher salt, tomatoes, water, scallion, heavy cream, fresh garlic

Taken from www.food.com/recipe/senegalese-peanut-soup-439338 (may not work)