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Yellow Split Pea and Potato Soup
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Prep Time:
15 minutes
Total Time:
55 minutes
Flavorful soup with tangy cilantro-yogurt sauce.
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
  • 2 cups vegetable or chicken broth
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1/3 cup plain yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon grated lime peel
Instructions:
  • In a 3-quart saucepan, heat oil over medium-high heat. Saute bell pepper, onion, carrot, ginger, garlic, and chili until the onion is tender, stirring occasionally.
  • Combine all the remaining soup ingredients, bring to a boil, then lower the heat, cover, and simmer for 25 to 35 minutes until the peas and potatoes are tender.
  • Combine all sauce ingredients in a small bowl until well mixed, then drizzle over each serving.

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