Golden Split Pea and Sweet Potato Soup
107
107
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 394g (13.9 oz)Amount per Serving
Calories 23911% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 1mg
0%
Sodium 40mg
2%
Total Carbohydrate
14g
14%
Dietary Fiber 14g
57%
Sugars g
Protein
27g
Vitamin A 117%
•
Vitamin C 14%
Calcium 8%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
