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Yellow Split Pea and Potato Soup

yellow split pea and potato soup Entree
Yellow Split Pea and Potato Soup
  • Prep 15 min
  • Total 55 min
  • Servings 6

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

Updated August 14, 2006

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.

  • 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 Facts

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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