Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 90 reviews

A hearty and flavorful vegan Creamy Curried Black Eyed Pea Soup made in one pot. This wholesome recipe features tender black eyed peas simmered with sweet potato, kale, and a fragrant blend of spices, enhanced with creamy coconut milk and finished with fresh lime juice. Perfect as a comforting meal on its own or served alongside rice, cornbread, or toasted bread.

Ingredients

Soup Base

  • 1 Tbsp olive, coconut, or avocado oil
  • 1 large onion (white or yellow), diced (about 2 ½ cups or 300 g)
  • 1 large white (Japanese) sweet potato, cut into 1-inch cubes (about 1 pound or 460 g)
  • 1 large red bell pepper, diced into 1/4-inch pieces
  • 4 medium cloves garlic, minced (about 2 Tbsp or 18 g)
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp DIY curry powder or store-bought curry powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2-3/4 tsp sea salt (adjust based on broth saltiness)
  • 1 Tbsp coconut aminos
  • 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)
  • 3 cups chopped kale, stems removed
  • 1-2 Tbsp freshly squeezed lime juice (from about 1/2 lime)

Serving Suggestions (Optional)

  • Brown rice, white rice, quinoa, or cauliflower rice
  • Perfect vegan cornbread
  • Toasted crusty bread
  • Freshly chopped cilantro for garnish

Instructions

  1. Sauté Vegetables: Heat the oil in a large pot over medium heat. Once hot, add the diced onion, sweet potato cubes, and red bell pepper. Sauté for about 4-5 minutes until the vegetables are slightly softened.
  2. Add Aromatics and Spices: Stir in the minced garlic, freshly grated ginger, curry powder, crushed red pepper flakes, and sea salt. Cook together for 1 minute, stirring constantly until fragrant.
  3. Combine Liquids and Beans: 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 dried black eyed peas and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered, stirring occasionally, for 30-40 minutes until the black eyed peas are tender. (If using soaked or canned black eyed peas, refer to notes.)
  4. Cook Kale and Adjust Flavor: When the black eyed peas are tender, add the chopped kale and cook until it wilts, about 5-10 minutes. Stir in freshly squeezed lime juice and adjust seasoning as needed—add more coconut aminos for depth, salt to taste, or extra red pepper flakes for heat.
  5. Serve: Enjoy this soup on its own or paired with rice, vegan cornbread, or toasted crusty bread. Garnish with fresh 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 until warmed through.

Notes

  • If using dried black eyed peas, soaking them overnight will reduce cooking time and improve digestibility.
  • Canned black eyed peas can be used as a quick alternative—reduce simmering time as peas are already cooked.
  • Adjust salt carefully depending on the saltiness of your vegetable broth.
  • Curry powder can be homemade or store-bought, depending on your preference.
  • Fresh lime juice brightens the soup; add gradually to suit your taste.

Find it online: https://recipethrive.com/creamy-curried-black-eyed-pea-soup-vegan-1-pot-recipe/