# Creamy Curried Black Eyed Pea Soup
What’s that? You’re in search of a simple, tasty soup that nearly prepares itself and will fulfill all your wildest aspirations!? So are we! While we can’t promise that this Creamy Curried Black Eyed Pea Soup accomplishes all that, it certainly comes close!
This soup is crafted using straightforward techniques in one pot with ingredients typically enjoyed on New Year’s Day to attract good fortune and wealth. We have a hunch it will quickly become your favorite for everything from welcoming the new year to snowy days, meal prep, weeknights, and more!
## Recipe Inspiration
We’ve been avid enthusiasts of black eyed peas ever since we developed our Smoky Instant Pot Black Eyed Peas recipe. So when we discovered our incredibly imaginative friend Todd (@turnipvegan) had created a Curry Black-Eyed Pea Bowl recipe, we knew we had to give it a shot! And it did not let us down.
After a few twists and turns, we arrived at our inspired, brothier, one-pot version, which happens to incorporate more of an Indian-inspired flavor profile! Would you like us to show you how it’s done?
## How to Make Curried Black Eyed Pea Soup
This SIMPLE, creamy black eyed pea soup starts with sautéing onion, sweet potato, and red bell pepper, creating a naturally sweet foundation. Next, we incorporate minced garlic, grated ginger, a generous helping of our favorite DIY curry powder, and red pepper flakes for a touch of heat. Salt is added too, giving you the base of a seriously flavorful soup!
Next, we enhance the flavor with coconut aminos and mix in a blend of vegetable broth and coconut milk, which makes it creamier without being as heavy as a curry. Just creamy, comforting soup!
Then it’s time to incorporate the black eyed peas. One of the amazing features of black eyed peas is that you can prepare them from dried quite quickly, with no soaking necessary! Of course, if time permits, feel free to soak them (just use a bit less broth and anticipate a shorter cooking time). Another way to speed things up: You can use drained and rinsed canned black eyed peas!
After simmering until the black eyed peas are tender and the broth’s flavors have developed, your soup is ready for the finishing touches: chopped kale for a pop of green goodness and freshly squeezed lime juice for brightness.
## What to Serve with Black Eyed Pea Soup
This soup encompasses all the aspects of a fulfilling, one-pot meal: protein + fiber from the black eyed peas, complex carbohydrates from the sweet potato, and kale for added nutrition! However, it’s also wonderful with any of these pairings:
– Rice
– Cornbread
– Toasted bread
We can hardly wait for you to taste this soup! It’s:
– Creamy
– Brothy
– Naturally sweet (from veggies!)
– Easy to prepare
– Satisfying
– Comforting
– Budget-friendly
– SO delicious!
This would make an ideal meal to indulge in on New Year’s Day, or any frosty winter day! It also freezes well, allowing you to prepare a batch and thaw it later when you need something ultra-quick + nourishing!
## More Creamy 1-Pot Soups
If you try out 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!
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### Recipe Details
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour
**Servings:** 4 (~2-cup servings)
**Course:** Entrée, Soup
**Cuisine:** Caribbean-Inspired, Gluten-Free, Indian-Inspired, Vegan, West African-Inspired
**Freezer Friendly:** 1 month
**Does it keep?** 3-4 Days
### Ingredients
– 1 Tbsp olive, coconut, or avocado oil
– 1 large onion (white or yellow), diced
– 1 large white (Japanese) sweet potato*, cut into 1-inch cubes
– 1 large red bell pepper, diced into 1/4-inch pieces
– 4 medium cloves garlic, minced
– 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)
– 3 cups chopped kale*, stems