Moosewood Golden Split Pea And Sweet Potato Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon fresh ginger, minced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
7 cups water (or more if needed)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tablespoons nonfat yogurt
6 lime slices
chopped fresh cilantro (to garnish)

Preparation

Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
Stir in ginger and next 4 ingredients and cook 1 minute.
Mix in 7 cups water, sweet potatoes and split peas.
Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
Whisk soup vigorously for a smoother texture and thin with additional water if needed.
Season with salt and pepper.
Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.