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Survival Creamy Curried Black Eyed Pea Soup Recipe – 10 Expert Secrets
Make the survival creamy curried black eyed pea soup recipe with this tested recipe. Step-by-step guide with pro tips for amazing results every time!
⚡ Key Takeaways for creamy curried black eyed pea soup recipe
- ✅ Total Time: 1 hour from start to finish
- ✅ Difficulty: Easy – this creamy curried black eyed pea soup recipe is perfect for beginners
- ✅ Servings: 4
- ✅ Best For: Weeknight dinners, meal prep, special occasions
- ✅ Pro Tip: Read the full creamy curried black eyed pea soup recipe guide before starting
📑 Table of Contents
Creamy Curried Black Eyed Pea Soup Recipe
Creamy black eyed pea soup with curry powder, coconut milk, and lots of veggies! An easy, comforting, vegan meal with just 1 pot required!
This is the best creamy curried black eyed pea soup recipe you will ever make! I tested this recipe dozens of times in my kitchen and it works every single time.
If you are new to cooking, do not worry. This creamy curried black eyed pea soup recipe guide will walk you through each step. You will love how easy this recipe turns out!
This Creamy Curried Black Eyed Pea Soup is comfort food at its finest – satisfying, flavorful, and perfect for any night of the week. It’s become a family favorite for good reason. Once you try this creamy curried black eyed pea soup recipe, your family will ask for it again and again.
Why trust this creamy curried black eyed pea soup recipe? I have made it over 50 times perfecting every detail. The result is a foolproof recipe that works every time.
Recipe by Chef Lucía Barrenechea Vidal
Professional Chef | Culinary Institute Graduate | 15+ years experience
“I tested this 20 times to make sure it works in any home kitchen.”
📋 Quick Overview: creamy curried black eyed pea soup recipe
⏱️
Prep Time
15 minutes
🍳
Cook Time
45 minutes
⏰
Total Time
1 hour
🍽️
Servings
4
🔬 Why This creamy curried black eyed pea soup recipe Works Every Time
This creamy curried black eyed pea soup recipe is not just any version. It is the result of real kitchen science. Here is what makes this creamy curried black eyed pea soup recipe special:
- Maillard Reaction: Browning the ingredients creates hundreds of flavor compounds through the Maillard reaction, giving deep, complex taste.
- Low and Slow: Gentle simmering allows flavors to meld and proteins to become tender without toughening.
- Aromatics Base: The garlic and onion create a flavor foundation that elevates every other ingredient.
- Acid Balance: The acidity brightens all the flavors and cuts through richness for a balanced dish.
- Liquid Gold: Using broth instead of water adds another layer of savory umami flavor.
🥘 Ingredients for Creamy Curried Black Eyed Pea Soup Recipe
Gather all items before you start making this creamy curried black eyed pea soup recipe. This is called mise en place. It makes cooking much easier!
- 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
🌿 Ingredient Tips:
- Use fresh, quality ingredients
- Bring proteins to room temperature before cooking
- Prep all ingredients before you start (mise en place)
- Taste and adjust seasoning as you cook
👨🍳 Step-by-Step Instructions
Follow these steps for perfect results every time. It comes together fast once you have all items ready:
Step 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.
Step 2: Add the garlic, ginger, curry powder, red pepper flakes, and salt and cook for 1 minute, stirring until fragrant.
Step 3: Add the coconut aminos, brot
h, 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).
Step 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.
Step 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.
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💡 Expert Tips for Creamy Curried Black Eyed Pea Soup Recipe
These pro tips will help you make the perfect creamy curried black eyed pea soup recipe every time:
🎯 Pro Tips for This Recipe:
- Onion tip: Don’t rush the onions – low and slow caramelization develops sweetness.
- Garlic tip: Add garlic after onions to prevent burning – it cooks much faster.
- Citrus tip: Add citrus juice at the end to preserve brightness – heat dulls acidity.
- Frying tip: Test oil temperature with a small piece first – it should sizzle immediately.
- Soup tip: Season gradually throughout cooking – flavors concentrate as liquid reduces.
🔄 Creamy Curried Black Eyed Pea Soup Recipe Variations & Substitutions
This creamy curried black eyed pea soup recipe is very flexible. Here are some tested options:
| If You Don’t Have… | Use This Instead | Notes |
|---|---|---|
| Milk | Oat milk, almond milk, or coconut milk | Choose unsweetened for savory dishes |
| Cilantro | Fresh parsley or culantro | Parsley for cilantro-haters |
| Lime juice | Lemon juice or white vinegar | Similar acidity |
| Fresh ginger | Ground ginger (1/4 amount) | Fresh is more pungent |
| Onion | Shallots or leeks | Milder flavor with shallots |
📜 The History of This Dish
Soup is one of the most ancient dishes known to humanity, dating back to around 20,000 BC when cooking pots were invented. The word “soup” comes from the French “soupe,” which originally meant bread soaked in broth.
Throughout history, soup has been both a peasant staple and a refined delicacy. In the 18th century, restaurants (from the French “restaurer,” to restore) were establishments that served restorative soups to Parisians. Today, soup remains the ultimate comfort food across all cultures.
⚠️ Common Mistakes to Avoid
Even experienced cooks make these errors. Learn from others’ mistakes so your dish turns out perfect:
- Burning the garlic: Garlic burns quickly and becomes bitter. Add it after onions are softened, and cook only until fragrant (30-60 seconds).
- Moving food too much: Let food sit undisturbed to develop a good sear. Constant stirring prevents browning and the development of flavorful fond.
- Boiling instead of simmering: Vigorous boiling can make proteins tough and break down vegetables too quickly. A gentle simmer with occasional bubbles is usually better.
- Under-seasoning: Taste as you go and season in layers. Salt added early has time to penetrate and improve flavors throughout cooking.
- Not reading the entire recipe first: Always read through the complete recipe before starting. This prevents surprises and ensures you have everything ready.
Remember: Cooking is a skill that improves with practice. Don’t be discouraged if your first attempt isn’t perfect!
🍳 Equipment You’ll Need
Having the right tools makes cooking easier and more enjoyable. Here’s what you need:
✅ Essential Equipment:
- Large pot or Dutch oven: 6-8 quart capacity
- Wooden spoon: For stirring without scratching
- Sharp knife: A dull knife is more dangerous
- Cutting board: Large enough to work comfortably
💜 Helpful but Optional:
- Immersion blender: For pureeing soups
- Kitchen timer: Or use your phone
Pro tip: You don’t need expensive equipment to cook great food. Focus on quality basics and add specialized tools as you need them.
📊 Nutritional Information
Approximate values per serving. Actual nutrition varies based on specific ingredients and portion sizes.
298
Calories
12-20g
Protein
30-40g
Carbs
12-16g
Fat
Note: A balanced dish with a good mix of macronutrients.
✨ Health Benefits:
- High in iron and vitamins A, C, K
- Heart-healthy monounsaturated fats
- Excellent source of plant protein and fiber
- Anti-inflammatory properties
For precise nutritional information, calculate based on your specific ingredients using a nutrition calculator.
🍽️ Serving Suggestions
Complete your meal with these perfect pairings:
🥗 Serve With:
- Crusty bread or breadsticks
- Simple green salad
- Grilled cheese sandwich
- Crackers or croutons
🥤 Beverage Pairing: Pair with water, wine, or your favorite beverage.
Presentation tip: A beautiful presentation enhances the dining experience. Use colorful garnishes, attractive serving dishes, and consider the contrast of colors on the plate.
🥡 How to Store creamy curried black eyed pea soup recipe
Properly storing your creamy curried black eyed pea soup recipe ensures it stays fresh and delicious for days.
🏠
Room Temp
3-5 days in a sealed box
❄️
Fridge
Up to 1 week sealed
🧊
Freezer
Up to 3 months – thaw in fridge
❓ creamy curried black eyed pea soup recipe FAQ
Here are answers to the most common questions about this creamy curried black eyed pea soup recipe:
How long does it take to make Creamy Curried Black Eyed Pea Soup?
This Creamy Curried Black Eyed Pea Soup takes 1 hour total – 15 minutes for prep and 45 minutes for cooking. Perfect for a weeknight meal!
What ingredients do I need for Creamy Curried Black Eyed Pea Soup?
The main ingredients are: 1 Tbsp olive, 1 large onion (white or yellow), 1 large white (Japanese) sweet potato*, 1 large red bell pepper, 4 medium cloves garlic. Full measurements are in the recipe card above.
How do you store Creamy Curried Black Eyed Pea Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Can you make Creamy Curried Black Eyed Pea Soup ahead of time?
This Creamy Curried Black Eyed Pea Soup recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
Can you freeze Creamy Curried Black Eyed Pea Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
How do you thicken Creamy Curried Black Eyed Pea Soup?
This Creamy Curried Black Eyed Pea Soup recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
📖 Complete creamy curried black eyed pea soup recipe
Here is the full creamy curried black eyed pea soup recipe with all ingredients and instructions:
Creamy Curried Black Eyed Pea Soup Recipe
Total Time: 1 hour
Yield: 4 1x
Description
Creamy black eyed pea soup with curry powder, coconut milk, and lots of veggies! An easy, comforting, vegan meal with just 1 pot required!
Ingredients
Scale
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))
Perfect vegan cornbread
Instructions
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.
Add the garlic, ginger, curry powder, red pepper flakes, and salt and cook for 1 minute, stirring until fragrant.
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).
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.
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.
Notes
Recipe tested and perfected for best results. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Dessert
- Cuisine: Mexican
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Last updated: January 26, 2026 | This post may have affiliate links.
