Senegalese Peanut Soup - cooking recipe

Ingredients

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

Preparation

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.
Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
To serve, ladle the soup into bowls and top with reserved chopped peanuts.