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Print this Recipe    Split Pea Potato

Split Pea/Sweet Potato Soup

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

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.

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