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Creamy Curried Black Eyed Pea Soup

A delightful and nutritious soup made with black-eyed peas and coconut milk, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup black-eyed peas, soaked Soak overnight for best texture.
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder Adjust based on desired spice level.
  • 4 cups vegetable broth
  • 1 can coconut milk Can be substituted with almond milk.
  • to taste Salt and pepper
Optional Toppings
  • to taste cilantro For garnishing.
  • to taste lime juice For garnishing.

Method
 

Preparation
  1. Heat olive oil in a pot over medium heat.
  2. Add onion and garlic, and sauté until they are translucent.
  3. Stir in curry powder and cook for another minute.
  4. Add soaked black-eyed peas and vegetable broth, and bring to a boil.
  5. Reduce the heat and simmer until the peas are tender, about 30-40 minutes.
  6. Stir in the coconut milk and season with salt and pepper.
  7. Use an immersion blender for a creamy consistency, if desired.

Notes

Serve hot, garnished with cilantro and a squeeze of lime juice. Pairs well with crusty bread or a light salad. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.