Split Pea/sweet Potato Soup
Ingredients
- 1 tb vegetable oil
- 1 onion, chopped
- 1 jalapeno chili, seeded and minced
- 1 tb minced fresh ginger
- 2 ts ground cumin
- 2 ts ground coriander
- 1/2 ts turmeric
- 1/4 ts ground cinnamon
- 7 c water (or more)
- 1 lg sweet potato, peeled, diced
- 1 1/2 c dried yellow split peas
- 6 tb nonfat yogurt
- 6 lime slices
- Fresh cilantro, chopped
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 1-1/2 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.