Golden Split Pea and Sweet Potato Soup
Try this Golden Split Pea and Sweet Potato Soup recipe, or contribute your own. "Vegetarian" and "Soups" are two of the tags cooks chose for Golden Split Pea and Sweet Potato Soup.
Yield: 6 Ready in 1 hours
2 people trying soon
|2 tsGround coriander|
|1 tbVegetable oil|
|1 1/2 cDried yellow split peas|
|Fresh cilantro; chopped|
|2 tsGround cumin|
|1/4 tsGround cinnamon|
|1 lgSweet potato; peeled, diced|
|7 cWater; (or more)|
|1 tbfresh ginger; Minced|
|1 Onion; chopped|
|6 tbNonfat yogurt|
|1 Jalapeno chili; seeded and minced|
Golden Split Pea and Sweet Potato Soup Preparation
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
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