YELLOW SPLIT PEA SOUP WITH SPICED YOGURT
Steps:
- Pick over and discard any damaged peas or stones. Rinse peas and drain. In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock. Bring to a boil, reduce heat to low and simmer gently until the peas are completely soft, 45-60 minutes. While soup is cooking, whisk together all the garnish ingredients except cilantro and refrigerate. When peas are soft, remove from heat and let cool slightly. Working in batches, puree in a food processor or blender. (Or puree with an immersion blender until smooth.) Thin with water or stock if necessary. Return to pan and reheat gently to serving temperature. Season to taste with salt and pepper. Ladle into bowls. Drizzle with spiced yogurt and sprinkle with cilantro.
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