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Dinner recipe · from the recipe book

Coconut Sweet Potato and Black-Eyed Pea Soup

A brothy coconut soup with tender sweet potato, carrot and creamy black-eyed peas, warmed with curry, ginger and a squeeze of lime.

Coconut Sweet Potato and Black-Eyed Pea Soup

Ingredients

  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingerpeeled and grated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 3 medium400 gSweet potatoespeeled, cut into 3/4-inch cubes
  • 2½ medium150 gCarrotssliced into coins
  • 3 cups510 gBlack-eyed peas, canned, drained and rinsed
  • 1⅓ cups300 gCoconut milk, cannedstirred
  • 2¾ cups600 gVegetable broth
  • 1 cup250 gWater
  • ¼ tsp2 gSalt
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare the vegetables first: dice the onion, mince the garlic, grate the ginger, cube the sweet potato, slice the carrot and chop the kale and cilantro.
  2. Heat the canola oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until soft, about 6 minutes.
  3. Stir in the garlic, ginger, curry powder and turmeric and cook until fragrant, about 1 minute.
  4. Add the sweet potato and carrot and stir to coat them in the spices.
  5. Pour in the coconut milk, vegetable broth and water, add the salt, and bring to a boil. Lower the heat, cover and simmer until the sweet potato and carrot are tender, about 15 minutes.
  6. Stir in the black-eyed peas and simmer uncovered for 5 minutes. Use the back of a spoon to mash a few cubes of sweet potato against the pot to thicken the broth slightly.
  7. Add the kale and simmer until wilted and tender, about 4 minutes.
  8. Turn off the heat and stir in the lime juice. Ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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