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Bowl of creamy curried black eyed pea soup garnished with herbs

Creamy Curried Black Eyed Pea Soup (Vegan, 1 Pot!)

This comforting one-pot creamy curried black-eyed pea soup is a hearty and flavorful vegan meal. Packed with aromatic spices, tender black-eyed peas, and fresh spinach, it's perfect for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 15 oz can Black-eyed peas drained and rinsed
  • 13.5 oz can Coconut milk full-fat
  • 4 cups Vegetable broth
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 1 tbsp Ginger grated
  • 2 tbsp Curry powder
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 5 oz Spinach fresh
  • 1 whole Lime juiced
  • 1 tbsp Olive oil
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then sauté chopped onion until softened, about 5 minutes.
  2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Stir in curry powder, turmeric, and cumin, cooking for 30 seconds until aromatic.
  4. 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.
  5. Stir in the full-fat coconut milk and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.
  6. Remove from heat and stir in fresh lime juice. Season the soup with salt and black pepper to taste.

Notes

For extra creaminess, blend a portion of the soup before adding the spinach. Serve with a squeeze of fresh lime juice and a sprinkle of cilantro.