Heat plant-based butter over medium heat in a large soup pot. Add onion, celery, and carrot. Cook for about 5 minutes or until onion is translucent.
Add garlic and ginger and cook for another minute. Add collard greens, black-eyed peas, tomato paste, curry powder, turmeric, mustard, veggie bouillon, and water and bring to a boil.
Turn heat down and simmer for 15 minutes. Meanwhile, juice the lime and mix together 2 tsp lime juice, yogurt, and cilantro, reserving the rest of the lime juice.
Turn off heat and add reserved lime juice. Season with salt and pepper. Serve topped with cilantro lime yogurt.
