Golden split pea and 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
Calories: ----------254.97 Total Fat
Protein (g): Saturated Fat (g):
Sodium (g): 26.07 Cholesterol (mg): 28
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

Instructions:

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.

Source/Author: The Moosewood Collection / type by Karen Mintzias Nutrition: per: Serving(s)

(g): 3.18

: Carbohyrates (g):

Submitted By BOB SHIELLS On 05-03-95

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