Yellow Split Pea and Potato Soup
|Chili oil/Vegetable oil||1 Tablespoon, hot|
|Vegetable broth/Chicken broth||2 Cup (32 tbs)|
|Canned coconut milk||14 Ounce (not cream of coconut)|
|Cilantro-yogurt sauce||2 Tablespoon|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Chopped cilantro||2 Tablespoon (fresh)|
|Grated lime peel||1⁄4 Teaspoon|
|Red bell pepper||1 1⁄2 Cup (24 tbs), chopped (1 large sized)|
|Onion||1 Cup (16 tbs), chopped (1 large sized)|
|Carrot||1 Cup (16 tbs), diced (1 large sized)|
|Chopped ginger root||1 Teaspoon (chopped finely)|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried yellow split peas||1 1⁄2 Cup (24 tbs), sorted and rinsed|
|Potatoes||2 Medium, cut into 1-inch cubes (peeled)|
|Jalapeno chili||1 , finely chopped (seeded)|
|Curry powder||1 Tablespoon|
1. In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
2. Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
3. In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.