With a rainy, windy day on Sunday, soup seemed just right. This is an easy soup to make, featuring a late summer habanero from a friend's garden, black-eyed peas, and some leftover coconut milk from the Five Spice Powder Curry recipe. This spicy soup will warm a body up any chilly day. MD said he'd rate it a "Medium" on a heat scale, and didn't even add Sriracha. No Sriracha? Now that's a compliment.
Quick soak the black-eyed peas: Pick out any pebbles and rinse them in a strainer. Put them in large pot and cover with water, about 2 inches above the peas. Bring to a boil for 2 minutes. Remove from heat and cover with a lid. Let sit for 1 hour. Drain and rinse.
Heat the oil in the large pot over medium heat. Saute the onion and celery for about 4 minutes, until they begin to soften. Add garlic, habanero, fenugreek, curry, and cumin. Saute for about 1 minute. Add broth, coconut milk, and black-eyed peas. Bring to a simmer and cook for about 25 minutes, until peas are done. Salt and pepper to taste. Puree some of the soup with an immersion blender until the texture you desire. Stir in cilantro.