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Senegalese potage

Senegalese potage

I learned how to make this soup at the Ritz-Carlton when I was just starting my career. The spices I use, however, have certainly evolved with time! Back then, it was served iced, with grated coconut, but it’s also great hot.


  • 4 Tbsp coconut oil
  • 4 onions, chopped
  • 1 leek, sliced
  • 1 Tbsp fresh ginger, grated or tsp dry ginger
  • 4 apples
  • 1 cup celery root, cubed
  • 1 Tbsp Mauritian Masalé or Madras curry
  • ½ tsp turmeric, ground
  • ½ tsp long pepper, ground
  • green cardamom pods, ground
  • 2 cups chicken stock or water
  • 2 cups coconut milk
  • Salt and pepper to taste
  • 2 Tbsp brown mustard seed
  • 4 secs Tbsp raisins


  1. 1

    Pour oil into a pot with onion, leek, and ginger. Cook on medium for a few minutes until translucent.

  2. 2

    Dice apples large and save a few pieces for garnish. Add apples, celery root, curry and spices to the pot. Stir well and sauté for 3 more minutes. Add stock, coconut milk, salt and pepper. Cook until vegetables are tender, around 20 minutes. Meanwhile, toast mustard seeds in a dry pan and set aside.

  3. 3

    Purée until smooth with a stick blender. Add water if the soup is too thick. Garnish with mustard seeds, diced apple, and raisins.

A variation of the Coconut Cream of Squash from The Spice Trekkers Cook at Home