Golden Split Pea and Sweet Potato Soup

Ingredients

 * 1 tbsp vegetable oil
 * 1 onion, chopped
 * 1 jalapeno chili
 * -- seeded and minced
 * 1 tbsp minced fresh ginger
 * 2 tsp ground cumin
 * 2 tsp ground coriander
 * 1/2 tsp turmeric
 * 1/4 tsp ground cinnamon
 * 7 cup water (or more)
 * 1 large sweet potato, peeled, diced
 * 1 1/2 cup dried yellow split peas
 * 6 tbsp nonfat yogurt
 * 6 lime slices
 * fresh cilantro, chopped

Directions
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 1-½ 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. Per serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg