Golden Split Pea & Sweet Potato Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 1-1/2 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.
Per Serving: calories, 254.97; fat, 3.18 g; sodium,
26.07 mg; cholesterol, 28 mg
Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992)
Typed for you by Karen Mintzias
Source from luhu.jp
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.
Per Serving: calories, 254.97; fat, 3.18 g; sodium,
26.07 mg; cholesterol, 28 mg
Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992)
Typed for you by Karen Mintzias
Source from luhu.jp