Email to Buny      

Pea: Golden Split Pea & Sweet Potato Soup

Source of Recipe

Moosewood Collective (Bon Appetit, 1/92)


List of Ingredients

1 tb Vegetable oil
1 Onion chopped
1 Jalapeno chili -- seeded and minced
1 tb Minced fresh ginger
2 ts Ground cumin
2 ts Ground coriander
1/2 ts Turmeric
1/4 ts Ground cinnamon
7 c Water (or more)
1 lg Sweet potato peeled, diced
1 1/2 c Dried yellow split peas
6 tb Nonfat yogurt
6 Lime slices
Fresh cilantro chopped


Recipe

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 1-1/2 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. Serves 6.