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Yellow Split Pea and Potato Soup

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Equipment

Ingredients

  • 1 tablespoon chili oil or vegetable oil
  • 1 large red bell pepper chopped (11⁄2 cups)
  • 1 large onion chopped (1 cup)
  • 1 large carrot diced (1 cup)
  • 1 teaspoon finely chopped gingerroot
  • 2 cloves garlic finely chopped
  • 1 red jalapeño chile seeded, finely chopped
  • 1½ cups dried yellow split peas sorted, rinsed
  • 2 medium potatoes peeled, cut into 1-inch cubes
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • 2 cups vegetable broth
  • 1 can 14 oz coconut milk (not cream of coconut)
  • CILANTRO-YOGURT SAUCE
  • ⅓ cup plain yogurt
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon grated lime peel

Instructions

  • In 3-quart saucepan, heat oil over medium-high heat.
  • Cook bell pepper, onion, carrot, gingerroot, garlic and chile in oil, stirring occasionally, until onion is tender.
  • Stir in all remaining soup ingredients.
  • Heat to boiling; reduce heat.
  • Cover; simmer 25 to 35 minutes or until peas and potatoes are tender.
  • In small bowl, mix all sauce ingredients until blended.
  • Ladle soup into 6 bowls; top each serving with sauce.

Notes / Tips / Wine Advice:

Save yourself some time by grabbing a jar of grated gingerroot from the produce section of the grocery store. It’s a quick way to add zest to your meals!

Nutritional Information

Calories: 400 kcal
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Course Soup
clue Easy
Diets Low Fat / Vegetarian