Yellow Split Pea Soup With Spiced Yogurt - cooking recipe

Ingredients

1 1/2 cups yellow split peas
3 tablespoons butter
1 yellow onion, chopped
1 carrot, peeled and cut into 1/4-inch dice
2 teaspoons grated peeled fresh ginger
7 cups chicken stock (or vegetable stock or water)
salt & freshly ground black pepper
Garnish
1/2 cup plain yogurt
1/8 teaspoon ground turmeric
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
salt & freshly ground black pepper
3 tablespoons cilantro, chopped (fresh coriander)

Preparation

Pick over and discard any damaged peas or stones. Rinse the peas. Drain.
In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes.
Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper.
Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste.
Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro.