• 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


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

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