Creamy Curried Black Eyed Pea Soup (Vegan, 1 Pot!)

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Ingredients

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))
Brown rice, white rice, quinoa, or cauliflower rice
Perfect vegan cornbread
Toasted crusty bread
Freshly chopped cilantro

As published by Minimalist Baker.

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