️ Creamy Curried Black Eyed Pea Soup

Creamy Curried Black Eyed Pea Soup

Curried black-eyed pea soup: cook this hearty and flavorful vegan soup in one pot. Perfect for a cozy, healthy weeknight meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: Indian

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive, coconut, or avocado oil
• 1 large onion (white or yellow), diced
• 1 large white (Japanese) sweet potato, cut into 1-inch cubes
• 1 large red bell pepper, diced into 1/4-inch pieces
• 4 medium cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp DIY curry powder (or store-bought)
• 1/2 tsp crushed red pepper flakes
• 1/2-3 /4 tsp sea salt
• 1 tbsp coconut aminos
• 4 cups vegetable broth
• 1 (13.5-ounce) can full-fat coconut milk
• 1 (15-ounce) can black eyed peas, rinsed and drained
• 2 cups chopped kale
• 1-2 tbsp fresh lime juice
• Fresh cilantro, for garnish (optional)

Method

 

1. Heat the oil in a large pot over medium heat. Once hot, add the onion, sweet potato, and bell pepper and sauté until slightly softened, about 4-5 minutes.
2. Add the garlic, ginger, curry powder, red pepper flakes, and salt and cook for 1 minute, stirring until fragrant.
3. Add the coconut aminos, vegetable broth, and coconut milk and stir to scrape up any browned bits on the bottom of the pot. Add the black eyed peas and bring to a boil over medium-high heat. Reduce the heat to low to maintain a simmer and cook (uncovered), stirring occasionally, until the black eyed peas are tender, about 30-40 minutes.
4. Once the black eyed peas are tender, stir in the kale and cook until wilted, about 5-10 minutes. Add the lime juice and adjust as needed, adding more coconut aminos for depth of flavor, salt to taste, and/or red pepper flakes for heat.
5. This soup is delicious on its own or paired with rice, cornbread, or toasted bread. Garnish with fresh cilantro, if desired. Any leftover soup will keep in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). Reheat in a saucepan on the stovetop over medium heat until warmed through.

Notes

– For an extra creamy texture, blend 1-2 cups of the finished soup with an immersion blender before stirring in the kale. I found that blending just a portion maintains some whole peas for texture while adding creaminess.
– Don’t rush the sautéing of the aromatics; letting the onions, sweet potato, and bell pepper soften properly builds a foundational layer of flavor for your curried black-eyed pea soup.
– If using dried black-eyed peas, ensure they are fully tender before adding the kale. A firm pea can mean an undercooked soup.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• For an extra creamy texture, blend 1-2 cups of the finished soup with an immersion blender before stirring in the kale. I found that blending just a portion maintains some whole peas for texture while adding creaminess.
• Don’t rush the sautéing of the aromatics; letting the onions, sweet potato, and bell pepper soften properly builds a foundational layer of flavor for your curried black-eyed pea soup.
• If using dried black-eyed peas, ensure they are fully tender before adding the kale. A firm pea can mean an undercooked soup.

This curried black-eyed pea soup is a delightful and nutritious meal that truly satisfies. Experiment with different garnishes like toasted cashews or a dollop of vegan yogurt. Enjoy!

Try this next: Southern Black Eyed Peas with Ham – Flavor Bomb!

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