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Creamy Curried Black Eyed Pea Soup Recipe

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4.2 from 1 review

A hearty and flavorful Creamy Curried Black Eyed Pea Soup combining tender black eyed peas, sweet potatoes, and kale simmered in a fragrant coconut milk and curry broth. This comforting vegan soup is perfect for a nourishing meal, served on its own or alongside rice, cornbread, or crusty bread.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 1 large onion (white or yellow), diced (~2 ½ cups or 300 g)
  • 1 large white (Japanese) sweet potato, cut into 1-inch cubes (~1 pound or 460 g)
  • 1 large red bell pepper, diced into 1/4-inch pieces
  • 4 medium cloves garlic, minced (~2 Tbsp or 18 g)
  • 1 Tbsp freshly grated ginger
  • 3 cups chopped kale, stems removed

Spices and Condiments

  • 1 Tbsp olive, coconut, or avocado oil
  • 2 Tbsp DIY curry powder (or store-bought)
  • 1/2 tsp crushed red pepper flakes
  • 1/2-3/4 tsp sea salt (adjust depending on broth saltiness)
  • 1 Tbsp coconut aminos
  • 1-2 Tbsp freshly squeezed lime juice (from about 1/2 lime)

Liquids and Legumes

  • 4 cups vegetable broth
  • 1 (14-ounce) can light coconut milk
  • 1 cup dried black eyed peas (or two 15-ounce cans, drained and rinsed)

Instructions

  1. Sauté Vegetables: Heat the oil in a large pot over medium heat. Once hot, add the diced onion, cubed sweet potato, and diced red bell pepper. Sauté for about 4-5 minutes until the vegetables are slightly softened.
  2. Add Aromatics and Spices: Mix in the minced garlic, freshly grated ginger, curry powder, crushed red pepper flakes, and sea salt. Cook for about 1 minute while stirring, until fragrant and well combined.
  3. Add Liquids and Black Eyed Peas: Pour in the coconut aminos, vegetable broth, and light coconut milk. Stir well, scraping 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.
  4. Simmer Soup: Lower the heat to maintain a gentle simmer and cook uncovered for 30-40 minutes, stirring occasionally, until the black eyed peas are tender. If using soaked or canned black eyed peas, adjust cooking time accordingly (shorter for canned).
  5. Add Kale and Season: Stir in the chopped kale and cook for another 5-10 minutes until the kale is wilted. Then, add the freshly squeezed lime juice and adjust seasoning to taste with additional coconut aminos, salt, or red pepper flakes as desired.
  6. Serve and Store: Enjoy this soup on its own or paired with brown rice, white rice, quinoa, cauliflower rice, vegan cornbread, or toasted crusty bread. Garnish with freshly chopped cilantro if desired. Store leftovers in the refrigerator for 3-4 days or freeze for up to 1 month. Reheat gently on the stovetop over medium heat.

Notes

  • If using dried black eyed peas, it is recommended to soak them overnight for faster cooking, or adjust cooking time accordingly.
  • Canned black eyed peas can be used as a convenient alternative; reduce simmering time to about 10-15 minutes since beans are already cooked.
  • Adjust salt and spice levels to your preference. Adding more coconut aminos deepens flavor while more red pepper flakes add heat.
  • Serve with your choice of rice, quinoa, vegan cornbread, or toasted bread to complete the meal.
  • Leftover soup thickens when refrigerated; add a splash of broth or water when reheating if needed.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Plant-Based
  • Diet: Vegan

Find it online: https://avascooking.com/creamy-curried-black-eyed-pea-soup-recipe/