Golden Split Pea & Sweet Potato Soup

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.