Yellow Split Pea and Potato Soup
Equipment
- Saucepan
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 & 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!
Nutrition values
Calories: 400 kcal