Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil 1/4 ts Ground cinnamon
1 Onion, chopped 7 c Water (or more)
1 Jalapeno chili, - seeded 1 lg Sweet Potato, peeled,
-and minced -diced
1 tb Minced fresh ginger 1 1/2 c Dried yellow split peas
2 ts Ground Cumin 6 tb Nonfat yogurt
2 ts Ground coriander 6 Lime slices
1/2 ts Turmeric Fresh Cilantro, chopped

Instructions:

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.

Source/Author: The Moosewood Collection / type by Karen Mintzias

Nutrition: per: Serving(s)
Calories: ----------254.97 Total Fat
(g): 3.18
Protein (g): Saturated Fat (g):
Sodium (g): 26.07 Cholesterol (mg): 28
: Carbohyrates (g):
Submitted By BOB SHIELLS On 05-03-95

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