Our recipes, in your inbox. Sign Up

See More Recipes

Cream of Red Peas Soup

  • Cook Time : 45 minutes
  • Total Time : 1 Hour
  • Method : Stovetop
  • Cuisine : Caribbean

Description

A creamy and comforting soup made with kidney beans and aromatic herbs. Smooth, rich, and flavourful, it’s perfect as a starter or a light, nourishing meal.

Ingredients

  • 3 cans Kendel Dark Red Kidney Beans
  • 1 ½ cups Kendel Coconut Milk, from the can
  • 1 sachet Kendel Coconut Milk Powder
  • 1 tablespoon Kendel Vegetable Oil
  • 1 large carrot, roughly chopped
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 3 sprigs thyme, chopped
  • 1 green scotch bonnet pepper
  • 2 stalks scallion, chopped
  • ½ teaspoon pimento seeds
  • 1 teaspoon salt
  • 2 cups water

Related Recipes

See More Recipes

Instructions

  1. In a pot over medium heat, sauté the onions, carrots, garlic, and thyme until the vegetables are soft and translucent. 
  2. Add the Red kidney Beans including the liquid, water, pimento seeds and allow to simmer. 
  3. Stir in the coconut milk and continue to simmer for about 20 minutes. Remove from heat and allow to cool slightly. 
  4. Pour the mixture into a blender and blend until smooth and creamy. 
  5. Return the blended soup to the pot. Add powdered coconut milk, and scotch bonnet pepper, stir well. Simmer for another 15 minutes to allow the flavours to develop. 
  6. Remove from heat and ladle into soup bowls. Garnish with chopped parsley or escallion tops.
  7. Serve hot with garlic bread.