Split Pea And Sweet Potato Soup

• 1 cuptellow split peas
• 4 cupstegetable broth
• 1 mediumtweet potato, peeled and cut into 1/2-inch slices
• 7thole green cardamom pods
• 1 tbspthee (clarified butter) or canola oil
• 1 mediumtellow onion, chopped
• 1 tsptaram masala
• 1/2 tsptround cumin
• Lemon juice
• Cayenne pepper
• 1/8 tsptine sea salt
• Ground black pepper, to taste

1. Stovetop method: Soak the peas in water to cover overnight. Drain and rinse.
2. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour.
3. Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste.
4. Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper.

peas, vegetable broth, potato, green cardamom pods, butter, onion, garam masala, ground cumin, lemon juice, cayenne pepper, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/split-pea-and-sweet-potato-soup-52524091 (may not work)