Spiced Black Eyed Pea Soup

  • 1 cup black eyed peas
  • 1 large onion; diced
  • 2 large carrots; diced
  • 2 tbsp. vegetable oil
  • 2 cloves fresh garlic; minced
  • 1 tbsp. fresh ginger; peeled and minced or grated
  • 1 bell pepper; diced
  • ¼ tsp. cardamom
  • ¼ tsp. garam masala
  • ¼ tsp. ground yellow mustard
  • ¼ tsp. cumin
  • ¼ tsp. coriander
  • ¼ tsp. turmeric
  • 1 tbsp. tamari soy sauce
  • 1 quart homemade vegetable stock
  • 1 ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup cilantro; washed, dried, and chopped
  • Juice from one lime

In a medium stock pot, place peas and enough water to cover by a few inches. Bring to a boil and cook until tender. Drain, and set aside. In a large stock pot, sweat onions and carrots in oil until tender. Add garlic, ginger, peppers, and spices. Cook until very fragrant and toasted. Add tamari and enough stock to cover. Bring to a boil, then reduce to a simmer. Cook until vegetables are tender. Add peas and puree half of the soup using an immersion blender. Season with lime juice, salt, and pepper. Simmer for a few more minutes, then taste and adjust seasoning if needed.

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