Recipe - Golden Split Pea And Sweet Potato Soup

1 tablespoon Vegetable oil
1 Onion; chopped
1 Jalapeno chili
seeded and minced
1 tablespoon Minced fresh ginger
2 teaspoon Ground cumin
2 teaspoon Ground coriander
One half teaspoon Turmeric
One fourth teaspoon Ground cinnamon
7 cup Water (or more)
1 lg Sweet potato; peeled, minced
1 One half cup Dried yellow split peas
6 tablespoon Nonfat yogurt
6 Lime slices
Fresh cilantro; chopped

Heat oil in heavy large saucepan over mediumhigh 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 mediumlow, cover and simmer until
potato and split peas are very tender, about 1One half 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