Golden split pea & sweet potato soup

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 Onion; chopped
1 Jalapeno chili seeded and minced
1 tablespoon Minced fresh ginger
2 teaspoons Ground cumin
2 teaspoons Ground coriander
½ teaspoon Turmeric
¼ teaspoon Ground cinnamon
7 cups Water (or more)
1 large Sweet potato; peeled, diced
1½ cup Dried yellow split peas
6 tablespoons Nonfat yogurt
6 Lime slices
Fresh cilantro; chopped

Directions

Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-½ hours.

Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.

Per Serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992) Typed for you by Karen Mintzias

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