Ingredients
- Tbsp olive, coconut, or avocado oil
- large onion (white or yellow), diced(1 large onion yields ~\1 1/2 cup sor 300 g)
- large white (Japanese) sweet potato*, cut into 1-inch cubes(1 large sweet potato is ~1 pound or 460 g)
- large red bell pepper, diced into 1/4-inch piece s
- medium clove sgarlic, minced(4 medium clove syield ~2 Tbsp or 18 g)
- Tbsp freshly grated ginger*
- 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)
- Tbsp coconut aminos
- cup svegetable broth*
- (14-ounce) can light coconut milk
- cup dried black eyed peas(or use two 15-ounce can s, drained and rinsed, in place of 1 cup dried beans)
- cup schopped kale*, stems removed
- Tbsp freshly squeezed lime juice(1/2 lime yields ~1-2 Tbsp or 15-30 ml)
- Brown rice, white rice, quinoa, orcauliflower rice
- Perfect vegan cornbread(orgluten-free cornbread)
- Toasted crusty bread(veganand/orgluten-freeas needed)
- Freshly chopped cilantro
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.
