Golden Split Pea And Sweet Potato Soup Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 1tb Vegetable oil
  • 1 Onion; chopped
  • 1 Jalapeno chili
  • -- seeded and minced
  • 1tb Minced fresh ginger
  • 2ts Ground cumin
  • 2ts Ground coriander
  • 1/2ts Turmeric
  • 1/4ts Ground cinnamon
  • 7c Water (or more)
  • 1lg Sweet potato; peeled, diced
  • 1 1/2c Dried yellow split peas
  • 6tb Nonfat yogurt
  • 6 Lime slices
  • Fresh cilantro; chopped

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