why make this recipe
Creamy Curried Black Eyed Pea Soup is a delightful dish that combines bold flavors and healthy ingredients. This vegan recipe is not only simple to make, but it also uses just one pot, saving you time on cleanup. It’s comforting, filling, and perfect for any meal of the day. Plus, utilizing black-eyed peas adds a great source of protein, fiber, and essential nutrients to your diet. This soup is warm and soothing, ideal for chilly days or when you want a hearty meal.
how to make Creamy Curried Black Eyed Pea Soup
Ingredients:
- 1 Tbsp olive, coconut, or avocado oil
- 1 large onion (white or yellow), diced (1 large onion yields ~2 ½ cups or 300 g)
- 1 large white (Japanese) sweet potato*, cut into 1-inch cubes (1 large sweet potato is ~1 pound or 460 g)
- 1 large red bell pepper, diced into 1/4-inch pieces
- 4 medium cloves garlic, minced (4 medium cloves yield ~2 Tbsp or 18 g)
- 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 (depending on the saltiness of your broth // add more to taste)
- 1 Tbsp coconut aminos
- 4 cups vegetable broth*
- 1 (14-ounce) can light coconut milk
- 1 cup dried black-eyed peas (or use two 15-ounce cans, drained and rinsed)
- 3 cups chopped kale*, stems removed
- 1-2 Tbsp freshly squeezed lime juice (1/2 lime yields ~1-2 Tbsp or 15-30 ml)
- Brown rice, white rice, quinoa, or cauliflower rice (for serving)
- Perfect vegan cornbread (for serving)
- Toasted crusty bread (for serving)
- Freshly chopped cilantro (for garnish)
Directions:
- Heat the oil in a large pot over medium heat. Once hot, add the onion, sweet potato, and bell pepper. Sauté for about 4-5 minutes until they are slightly softened.
- Add the garlic, ginger, curry powder, red pepper flakes, and salt. Cook for 1 minute, stirring until fragrant.
- Pour in the coconut aminos, broth, and coconut milk. Stir to scrape up any browned bits from the bottom of the pot.
- Add the black-eyed peas and bring the mixture to a boil over medium-high heat.
- Reduce the heat to low to maintain a simmer. Cook uncovered, stirring occasionally, until the black-eyed peas are tender, about 30-40 minutes.
- Once the black-eyed peas are cooked, stir in the kale and cook until it wilts, about 5-10 minutes.
- Add the lime juice and adjust seasoning as needed, adding more coconut aminos, salt, or red pepper flakes if desired.
- Serve the soup on its own or with rice, cornbread, or toasted bread. Garnish with fresh cilantro, if desired. Store any leftovers in the fridge for 3-4 days or freeze for up to a month.
how to serve Creamy Curried Black Eyed Pea Soup
You can enjoy this soup on its own for a light meal or pair it with grains like brown or white rice, quinoa, or even cauliflower rice for a more filling option. It also goes well with vegan cornbread or a slice of toasted crusty bread. Garnishing with freshly chopped cilantro adds a nice touch of freshness and flavor.
how to store Creamy Curried Black Eyed Pea Soup
Store any leftovers in an airtight container in the refrigerator for 3-4 days. For long-term storage, you can freeze the soup in freezer-safe containers for up to a month or longer. When reheating, warm the soup in a saucepan over medium heat until it is steaming hot.
tips to make Creamy Curried Black Eyed Pea Soup
- For added creaminess, you can blend a portion of the soup after it is cooked and then stir it back in.
- Feel free to adjust the level of heat by adding more or less red pepper flakes based on your preference.
- If you want to save time, consider using canned black-eyed peas instead of dried. Just rinse and drain them before adding them to the soup.
variation
You can add additional vegetables like carrots or spinach for more nutrients and flavor. Substituting the white sweet potato with regular potatoes or butternut squash also works well. For a punch of flavor, toss in some curry leaves or fresh herbs of your choice.
FAQs
1. Can I use canned black-eyed peas instead of dried?
Yes, you can use two 15-ounce cans of black-eyed peas, drained and rinsed, instead of 1 cup of dried peas. Simply add them later in the cooking process to heat through.
2. Is this soup gluten-free?
Yes! This recipe is naturally gluten-free, but double-check the labels of any packaged ingredients to ensure they meet your needs.
3. Can I make this soup in advance?
Absolutely! This soup stores well and tastes even better the next day as the flavors meld together. Just remember to store it in the fridge or freezer, depending on how long you plan to keep it.
Creamy Curried Black Eyed Pea Soup (Vegan, 1 Pot!)
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat, then sauté chopped onion until softened, about 5 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder, turmeric, and cumin, cooking for 30 seconds until aromatic.
- Pour in vegetable broth and drained black-eyed peas. Bring the mixture to a simmer, then reduce heat and cook for 20-25 minutes, allowing flavors to meld.
- Stir in the full-fat coconut milk and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.
- Remove from heat and stir in fresh lime juice. Season the soup with salt and black pepper to taste.