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
 * ½ tsp turmeric
 * ¼ tsp ground cinnamon
 * 7 cup water (or more)
 * 1 large sweet potato, peeled, diced
 * 1½ cup dried yellow split peas
 * 6 tbsp nonfat yogurt
 * 6 lime slices
 * fresh cilantro, chopped

Directions

 * 1) Heat oil in heavy large saucepan over medium-high heat.
 * 2) Add onion and chili; saute until tender, about 5 minutes.
 * 3) Stir in ginger and next 4 ingredients and cook 1 minute.
 * 4) Mix in 7 cups water, sweet potato and peas.
 * 5) Bring mixture to boil.
 * 6) Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1½ hours.
 * 7) Whisk soup vigorously for smoother texture.
 * 8) Thin with additional water if necessary.
 * 9) Season with salt and pepper.
 * 10) (can be prepared 1 day ahead.
 * 11) Refrigerate).
 * 12) Return soup to simmer.
 * 13) Ladle soup into bowls.
 * 14) Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.

Nutritional information
Per serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg