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

Name: Creamy Curried Black Eyed Pea Soup (Vegan, 1 Pot!)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
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, in place of 1 cup dried beans)); 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; Perfect vegan cornbread; Toasted crusty bread; Freshly chopped cilantro

Prep 15 min Cook 45 min Serves 4 Source

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, in place of 1 cup dried beans))
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
Perfect vegan cornbread
Toasted crusty bread
Freshly chopped cilantro

Steps

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, 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 (see notes if using soaked or canned black eyed peas).
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.