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Ingredients Edit

Directions Edit

  1. Heat oil in heavy large saucepan over medium-high heat.
  2. Add onion and chile; saute until tender, about 5 minutes.
  3. Stir in ginger and next 4 ingredients and cook 1 minute.
  4. Mix in 7 cups water, sweet potato and peas.
  5. Bring mixture to boil.
  6. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1½ hours.
  7. Whisk soup vigorously for smoother texture.
  8. Thin with additional water if necessary.
  9. Season with salt and pepper.
  10. (can be prepared 1 day ahead.
  11. Refrigerate).
  12. Return soup to simmer.
  13. Ladle soup into bowls.
  14. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.

Nutritional information Edit

Per serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg

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