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Golden Split Pea & Sweet Potato Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GOLDEN SPLIT PEA & SWEET POTATO SOUP
 Categories: Soups, Vegetarian
      Yield: 6 Servings
 
      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.
  
  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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