Golden Split Pea and Sweet Potato Soup

Description

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