I had first had this soup while on my spa vacation over the Christmas break and immediately ran to my room to jot down what was in the soup hoping to recreate it. Once I got home I did some research on black eyed pea soup variations and finally came across this recipe, which basically is 95% close to being what I enjoyed at the spa.
Made a batch of this tonight for dinner and will be enjoying it for lunch for the next two days. It has a bit of a kick to it, so next time I may decrease the pepper & curry, but other than that, totally a unique flavorful soup! Enjoy!
COCONUT BLACK EYED PEA SOUP
Serves: 8-10
Ingredients:
· 3 tablespoons unsalted butter
· ½ cup yellow onions, chopped
· ½ cup green or red pepper, finely chopped
· 1 teaspoon curry powder
· 1 teaspoon salt
· ½ teaspoon pepper
· 1 cup fresh tomato, chopped into small pieces (approximately ½ inch)
· 2 ½ cups black eyed peas (canned, drained or dried, soaked and cooked until tender before adding)
· 2 cups unsweetened coconut milk
· A large pinch of sugar
· 3 cups water
· ¾ cups rice, cooked
· Optional garnish: Grated coconut and julienned red pepper
1. In a large stock pot, melt the butter over medium heat.
2. Once melted add the onion, pepper, curry powder, salt and pepper. Sautee for 2-3 minutes until well combined and vegetables begin to soften.
3. Add chopped tomato. Continue to sauté for two more minutes.
4. Add black eyed peas, coconut milk, sugar and water. Stir to combine and bring to a low simmer. Simmer about 15 minutes.
5. Add rice and taste for additional seasoning. Note: I usually add a bit more salt and pepper at this point.
