Yellow Split Pea and Potato Soup

 

Ingredients

Soup

• 1

  tablespoon hot chili oil or vegetable oil
• 1

  large red bell pepper, chopped (1 1/2 cups)
• 1

  large onion, chopped (1 cup)
• 1

  large carrot, diced (1 cup)
• 1

  teaspoon finely chopped gingerroot
• 2

  cloves garlic, finely chopped
• 1 1/2

  cups dried yellow split peas, sorted, rinsed
• 2

  medium potatoes, peeled, cut into 1-inch cubes
• 1

  red jalapeño chili, seeded, finely chopped
• 1

  tablespoon curry powder
• 1/2

  teaspoon salt
• 2

  cups vegetable or chicken broth
• 1

  can (14 oz) coconut milk (not cream of coconut)

Cilantro-Yogurt Sauce

• 1/3

  cup plain yogurt
• 2

  tablespoons chopped fresh cilantro
• 1/4

  teaspoon grated lime peel
• 
  

Steps

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.