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Yellow Split Pea And Potato Soup

Rafael's picture
A tangy cilantro-yogurt sauce tops off this ginger-, jalapeƱo- and curry-flavored soup.
Ingredients
  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
  Salt 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Taste: 
Savory
Method: 
Stir Fried
Interest: 
Holiday, Kids, Party
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
55 Minutes
Ready In: 
70 Minutes
Servings: 
6

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1 Comment

Ganesh.Dutta's picture
Beautiful picture of Yellow Split Pea and Potato Soup . In this recipe you used seventeen ingredients it's quite interesting. But this soup is how much healthy?