Yellow Split Pea and Potato 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)

1/3

cup plain yogurt

2

tablespoons chopped fresh cilantro

1/4

teaspoon grated lime peel

• 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.