Moosewood Golden Split Pea And Sweet Potato Soup

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons cumin, ground
• 2 teaspoons coriander, ground
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 7 cups water (or more if needed)
• 1 large sweet potato, peeled, diced
• 1 1/2 cups dried yellow split peas
• 6 tablespoons nonfat yogurt
• 6 lime slices
• chopped fresh cilantro (to garnish)

1. Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
2. Stir in ginger and next 4 ingredients and cook 1 minute.
3. Mix in 7 cups water, sweet potatoes and split peas.
4. Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
5. Whisk soup vigorously for a smoother texture and thin with additional water if needed.
6. Season with salt and pepper.
7. Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

vegetable oil, onion, pepper, fresh ginger, cumin, coriander, turmeric, cinnamon, water, sweet potato, peas, nonfat yogurt, lime slices, fresh cilantro

Taken from www.food.com/recipe/moosewood-golden-split-pea-and-sweet-potato-soup-361146 (may not work)