Golden Split Pea & Sweet Potato Soup
Yield
6 servingsPrep
30 minCook
90 minReady
120 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
coriander
ground |
|
| ½ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 7 | cups |
water
(or more) |
|
| 1 | large |
sweet potatoes, or yams
peeled, diced |
|
| 1 ½ | cups |
yellow split peas
dried |
|
| 6 | tablespoons |
yogurt, non-fat
|
|
| 6 | slices |
limes
slices |
*
|
| 1 | x |
cilantro
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 15 | ml |
ginger
minced fresh |
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
coriander
ground |
|
| 2.5 | ml |
turmeric
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.7 | l |
water
(or more) |
|
| 1 | large |
sweet potatoes, or yams
peeled, diced |
|
| 355 | ml |
yellow split peas
dried |
|
| 9E+1 | ml |
yogurt, non-fat
|
|
| 6 | slices |
limes
slices |
*
|
| 1 | x |
cilantro
fresh, chopped |
*
|
Directions
Heat oil in heavy large saucepan over medium-high heat.
Add onion and chili; sauté 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 1½ 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.
