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Yellow Split Pea and Potato Soup

 7 Ratings
0 Comments
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 6
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A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored 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

Directions

  • 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.

Expert Tips

Coconut milk is made from the flesh of coconut, not the thin liquid found inside the ripe fruit. It's also a very popular addition to curries.

Save yourself some time by grabbing a jar of grated gingerroot found in the grocery produce section. It's a quick way to add zest to your meals!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
11g
55%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
590mg
25%
Potassium
950mg
27%
Total Carbohydrate
52g
17%
Dietary Fiber
18g
72%
Sugars
10g
Protein
15g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
70%
70%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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