Recipe: Sweet Potato and Split Pea Soup

Sweet Potato and Split Pea Soup
rec.food.recipes/Kevin K.

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
1/2 tsp turmeric
1/4 tsp ground cinnamon
7 cup water (or more)
1 lg sweet potato -- peeled, diced
1 1/2 cup dried yellow split peas
6 tbsp nonfat yogurt
6 lime slices
fresh cilantro -- chopped

Heat oil in heavy large saucepan over medium-high 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 medium-low, cover and simmer until potato and split peas are very tender, about 1-1/2 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.