Indian Carrot and Black Eyed Pea Soup

  • 2 cups black eyed peas
  • 2 medium onions; diced
  • 5 medium carrots; diced
  • 3 cloves fresh garlic; minced
  • 2 Tbsp. fresh ginger; peeled and grated or minced
  • 2 red bell peppers; diced
  • 1 ½ tsp. each cardamom, garam masala, mustard powder, cumin, coriander, turmeric
  • 1 Tbsp. tamari
  • 1 ½ qt. homemade vegetable stock
  • Juice of one lime
  • Fresh Cilantro; chopped
  • Salt and pepper; as needed
  • Vegetable oil; as needed

In a medium pot, add black beans and enough water to generously cover. Bring to a boil, reduce to a simmer, and gently cook until beans are tender. Drain and set aside. In a large soup pot sweat onions and carrots in oil until soft. Add garlic, ginger, peppers, and spices. Cook gently for a minute or two, just until they become VERY fragrant. Add tamari and stock. Bring to a boil and reduce to a simmer. Simmer until all veggies are tender and flavors are well developed. Add black eyed peas and puree half of the soup in a blender. Return to pot, add cilantro and lime juice. Season to taste with salt and pepper as needed. More lime juice and stock can be added to adjust the flavor and thickness to your liking. Makes about 12 servings.