Moosewood Golden Split Pea and Sweet Potato Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I wanted to save this before I tried it. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant. Ingredients:
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) |
Directions:
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.
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