Coconut Curry Black Eyed Peas Soup


This yummy goodness is delicious but takes a while so pack your patience. It’s layered in flavor+love and is soooo worth it.
Your taste buds will thank you.


Time
Inactive Prep: Overnight Active Prep: 10 minutes Cook: 55 minutes
Oven Temp: 400 degrees Fahrenheit baby (Yes, your oven does go higher than 350)

Serves
4 plus a little extra for lunch the next day

Ingredients
1 cup of black eyed peas ^
4 tbsp of toasted curry powder
1 tbsp of turmeric
1 tbsp of Umami blend
1 large onion chopped
1 bay leaf
2 sprigs of thyme
4 cloves of garlic crushed
1 tbsp of Herbs de Provence
2 tbsp of kosher salt (more to taste)
2 tbsp of black pepper
1/2 tsp of crushed pepper
1/2 tsp of grated ginger
2 table spoons of tomato paste or a 1/3 cup of crushed tomatoes
1 can of coconut milk
1 quart Chicken or veggie stock
1 quart Chicken or veggie broth

To Cook
Oven safe pot
Immersion blender or food processor ^^


On a medium-low flame, toast curry powder and turmeric until fragrant - about 3 minutes. Be careful not to burn it. If it starts to smoke, start over. Seriously.
Set toasted powder aside.

Sweat onions in butter and oil until soft. Season with salt, pepper and herbs de Provence. Add garlic and ginger until the smell makes you smile. Add tomato paste and curry powder. Give that a swirl for a minute until the paste and powder are combined for just a minute. It won’t be pretty here but that’s about to change. Now is the perfect time to preheat your oven. Add stock and broth to pot. Stir until paste and powder are dissolved. Increase to medium high heat and bring that baby to a nice simmer. Taste and adjust seasoning as necessary. Add the remainder of the seasonings. Bring to a simmer. Add peas, stir in the coconut milk and drop in that bay leaf + thyme. Cover and put that baby in the oven on the middle rack.

Hot liquid alert!! After 45 minutes, remove about a cup of soup…half of that cup should be peas:) Using an immersion blender or the back of a fork, crush peas and add this mixture back to the larger pot. Stir, cover and return to oven for 10 minutes.

Remove from oven and allow to cool before serving. Garnish with thyme or parsley.
Enjoy and let me know how much you love it.

Screenshot_2019-10-16 Tally's Pancakes — ọlọrọ interiors.jpg

Prep First

There are sooo many ingredients and I don’t want you to the person who forgets the bay leaf.
Don’t be me.
Don’t forget the bay leaf.

Screenshot_2019-10-16 Tally's Pancakes — ọlọrọ interiors.png

Are the peas
soaked?

Did you remember the bay leaf?

vegan-black-eyed-peas-curry-3.jpg

Get Your Cook
On!

You got this!

^This isn’t a quick fast and in a hurry dish, k? Brine your dried peas in 2 cups of well salted water overnight.
^^ You can sub a potato masher or use the back of a fork.
Don’t have all of these ingredients? Don’t fret. Freestyle it! No tomatoes (diced or crushed) use a little tomato sauce. No fresh ginger? Use powder instead.
Make it your own by adding more or less broth to your desired consistency.