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Yellow Split Pea and Potato Soup

Rafael's picture
A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored 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
  Salt 1⁄2 Teaspoon

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: 
Stir Fried
Holiday, Kids, Party
Preparation Time: 
15 Minutes
Cook Time: 
55 Minutes
Ready In: 
70 Minutes

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Average: 4.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 460 Calories from Fat 165

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 12.8 g64.2%

Trans Fat 0 g

Cholesterol 1.6 mg0.5%

Sodium 389.8 mg16.2%

Total Carbohydrates 60 g20.1%

Dietary Fiber 20 g80%

Sugars 9.8 g

Protein 20 g40.6%

Vitamin A 104.3% Vitamin C 111.3%

Calcium 9% Iron 23.8%

*Based on a 2000 Calorie diet

1 Comment

Ganesh.Dutta's picture
Yellow Split Pea And Potato Soup Recipe