What’s that? You’d like an easy, delicious soup that practically makes itself and will make all of your wildest dreams come true!? Us too! We can’t guarantee this Creamy Curried Black Eyed Pea Soup does all of that, but it comes close!
This soup is made with simple methods in 1 pot with ingredients traditionally eaten on New Year’s Day to bring good luck and prosperity. We have a feeling it will be your new favorite for everything from starting the new year to snow days, meal prep, weeknights & beyond!
Recipe Inspiration
We’ve been big fans of black eyed peas ever since creating our Smoky Instant Pot Black Eyed Peas recipe. So when we saw our incredibly creative friend Todd (@turnipvegan) created a Curry Black-Eyed Pea Bowl recipe, we knew we had to try it! And it did not disappoint.
After a few twists and turns, we landed on our inspired-by, brothier, 1-pot spin, which happens to have more of an Indian-inspired flavor profile! Shall we show you how it’s done?
How to Make Curried Black Eyed Pea Soup
This EASY, creamy black eyed pea soup begins with sautéing onion, sweet potato, and red bell pepper, which creates a naturally sweet base. Next, we add minced garlic, grated ginger, a generous amount of our go-to DIY curry powder, and red pepper flakes for a little heat. Salt goes in, too, and you’ve got the base of one seriously flavorful soup!
Next up, we take the flavor even further with coconut aminos and add a mixture of vegetable broth and coconut milk, which makes it creamier without becoming as heavy as a curry. Just creamy, comforting soup!
Then it’s time to add the black eyed peas. One of the beauties of black eyed peas is that you can cook them from dried pretty quickly, no soaking required! Of course, if you have the time, feel free to soak them (just use a little less broth and expect a shorter cook time). Another option to make this even speedier: You can use drained and rinsed canned black eyed peas!
After simmering until your black eyed peas are tender and the flavors of the broth have developed, your soup is ready for the final touches: chopped kale for a burst of green goodness and freshly squeezed lime juice for brightness.
What to Serve with Black Eyed Pea Soup
This soup has all the elements of a satisfying, 1-pot meal: protein + fiber from the black eyed peas, complex carbohydrates from the sweet potato, and kale for extra nutrition! However, it’s also amazing with any of these pairings:
We can’t wait for you to try this soup! It’s:
Creamy
Brothy
Naturally sweet (from veggies!)
Easy to make
Satisfying
Comforting
Budget-friendly
& SO delicious!
This would be the perfect meal to enjoy on New Year’s Day, or any chilly winter day! It also freezes well, so you can make a batch and defrost it later when you need something ultra-quick + nourishing!
More Creamy 1-Pot Soups
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Happy soup season, friends!
Servings 4 (~2-cup servings)
- 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)
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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.
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Add the garlic, ginger, curry powder, red pepper flakes, and salt and cook for 1 minute, stirring until fragrant.
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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).
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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.
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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.
*Freshly grated ginger is better than freshly minced ginger in this recipe because it gives the broth a more even and potent ginger flavor. If using minced ginger, use at least double the amount.
*If not vegan, chicken broth would also work well in this recipe.
*If using canned black eyed peas, use half the amount of broth and cook for ~15-20 minutes (after bringing to a simmer) to allow the flavors of the soup to develop.
*If using soaked black eyed peas, use 3/4 the amount of broth and cook for ~20-25 minutes (after bringing to a simmer), or until tender.
*We also tested with collard greens but preferred the texture and vibrant color of kale in this recipe.
*Nutrition information is a rough estimate calculated with olive oil and without optional ingredients.
*Loosely inspired by Indian curries, Turnip Vegan’s Curry Black Eyed Pea Bowl, and our Smoky Instant Pot Black Eyed Peas & Greens.
Serving: 1 (~2 cup) serving Calories: 409 Carbohydrates: 66.5 g Protein: 14.8 g Fat: 11.4 g Saturated Fat: 5.9 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 927 mg Potassium: 1453 mg Fiber: 12 g Sugar: 18.6 g Vitamin A: 12693 IU Vitamin C: 100 mg Calcium: 181 mg Iron: 6.7 mg
