Lunch
Yellow Split Pea and Potato Soup
Description
A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored soup.
Ingredients:
- 1 tablespoon hot chili oil or vegetable oil
- 1 large red bell pepper, chopped (1 1/2 cups)
- 1 large onion, chopped (1 cup)
- 1 large carrot, diced (1 cup)
- 1 teaspoon finely chopped gingerroot
- 2 cloves garlic, finely chopped
- 1 1/2 cups dried yellow split peas, sorted, rinsed
- 2 medium potatoes, peeled, cut into 1-inch cubes
- 1 red jalapeño chili, seeded, finely chopped
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 2 cups vegetable or chicken broth
- 1 can (14 oz) coconut milk (not cream of coconut)
- Cilantro-Yogurt Sauce
- 1/3 cup plain yogurt
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon grated lime peel
Directions:
- In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
- Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
- In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.
