YELLOW SPLIT PEA AND POTATO SOUP

Yellow Split Pea and Potato Soup image

A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

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)
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro
1/4 teaspoon grated lime peel

Steps:

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.
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.
In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 18 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 0 g