Ingredients Edit

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 jalapeno chili -- seeded and minced
• 1 tbsp minced fresh ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp ground cinnamon
• 7 cup water (or more)
• 1 large sweet potato, peeled, diced
• 1½ cup dried yellow split peas
• 6 tbsp nonfat yogurt
• 6 lime slices
• fresh cilantro, chopped

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