I need to stop making light, summer-style salads and admit that Fall has arrived – thus, the frost warning last night. Hello big sweaters, scarves and boots!
I’ve been making a lot of my own curry spice combinations lately, but this one is my mother-in-law’s recipe: 2 parts each cumin, coriander, fennel seed and ginger powder to 1 part turmeric. It’s very fragrant but mild in taste. You can make your own curry or use a pre-made mix. I have yet to try a curry spice combo that I didn’t like, so go wild with whatever you can find!
The list of ingredients is pretty small. The little family-owed grocery store I shop frequently has fresh black-eyed peas, so that makes prepping this soup go even faster. If you can’t find fresh peas, you can soak 1 1/2 cups of dried peas overnight (drain and rinse before using) or use 2 14-ounce canned peas (rinsed and drained). Just a few quick chops of the veggies and this soup is ready in under 30 minutes. Bon appetit!
Ingredients (serves about 8)
5 medium tomatoes (about 4 cups diced)
12 ounces fresh black-eyed peas (or 2 14-ounce canned peas, rinsed and drained, or soak 1.5 cups of dried peas overnight, rinsed and drained)
3 medium carrots (about 2 cups diced)
1 medium onion (about 1 cup diced)
1 medium bunch of Italian (flat leaf) parsley – roughly chopped, about 1 cup
1/2 teaspoon chili pepper flakes
2 tablespoons curry powder
4 cups water
3 tablespoons coconut oil (or cooking oil of choice)
1 – 2 teaspoons sea salt (to taste)
- Heat the oil in a large soup pot. Add the chili flakes and onions. Saute over medium heat for 5 minutes.
- Add remaining ingredients, except parsley and salt, and bring to a boil. Then reduce heat to low and simmer for 20 – 25 minutes until peas are cooked. If using dried peas that were soaked overnight, it could take up to 45 minutes for fully cook. If using canned peas, simmer for 10 – 15 minutes until carrots are cooked.
- Turn off heat and salt to taste.
- Add in parsley and stir making sure parsley is completely submerged. Cover and let sit for 2 minutes until parsley is “cooked”.
- Serve hot.