Directions:
- Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
- Stir in ginger and next 4 ingredients and cook 1 minute.
- Mix in 7 cups water, sweet potatoes and split peas.
- Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
- Whisk soup vigorously for a smoother texture and thin with additional water if needed.
- Season with salt and pepper.
- Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.09 Kcal (733 kJ) | ||
| Calories from fat | 40.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 7% | |
|---|---|---|---|
| Cholesterol | 4.79mg | 2% | |
| Sodium | 451.98mg | 19% | |
| Potassium | 425.95mg | 9% | |
| Total Carbs | 29.08g | 10% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 8.4g | 17% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.9mg | 16% | |
| Calcium | 98.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 37.05 Kcal (155 kJ) | ||
| Calories from fat | 8.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 7% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 2% | |
| Sodium | 95.64mg | 19% | |
| Potassium | 90.13mg | 9% | |
| Total Carbs | 6.15g | 10% | |
| Sugars | 0.75g | 14% | |
| Dietary Fiber | 0.99g | 19% | |
| Protein | 1.78g | 17% | |
| Vitamin C | 5.5mg | 43% | |
| Iron | 0.6mg | 16% | |
| Calcium | 20.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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