Yellow Split Pea Soup with Cilantro-Lime Yogurt

Still going with my idea of cooking from the pantry as much as possible, I remembered that I had some coconut milk left over from the coconut-curry jasmine rice and recalled this curried split pea soup. Bam, easy, easy, easy. It's an excellent quick meal, done within an hour, counting all the prep time. One small bowl is enough to satisfy, starting with the thick pureed texture to the curry flavors to the tangy notes of lime and cooling effect of the yogurt in the creamy garnish.

Yellow Split Pea Soup with Cilantro-Lime Yogurt

Ingredients

• olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup diced peeled potato
• 1/2 t gingerroot, minced
• 2 T chopped garlic
• 3/4 cup yellow split peas
• 1 t red curry powder
• 1/2 t turmeric
• 1/4 dried jalapeno flakes
• 2 cups chicken broth
• 7 oz. unsweetened coconut milk
• salt and pepper
• 1/4 cup plain Greek yogurt
• 3 T chopped cilantro
• 2 t lime juice
• grating of lime peel
• hot sauce
• salt and pepper

Directions:

1. Saute the onion in olive oil over medium-high heat for 1 minute, then add the carrot and cook until the onion is soft and translucent. 
2. Add the ginger and garlic and cook for 1 minute, then add the potato and stir to coat.
3. Add the split peas, curry powder and turmeric and cook for 1 minute.
4. Add the jalapeno flakes, 1-1/2 cups of broth and coconut milk, bring to a boil, then reduce the heat to low, cover and let cook until the peas are soft, about45 minutes, stirring occasionally, adding more chicken broth if it seems too dry. 
5. After 45 minutes, taste to check seasoning, adding salt and pepper as needed. 
6. Puree the soup with a stick blender to achieve the consistency you like, adding more broth to suit your preference.
7. Make the cilantro-lime yogurt by mixing the yogurt, lime juice, lime peel and chopped cilantro in a bowl. Season to taste with salt, pepper and a drop or 2 of hot sauce.
8. Garnish the soup with a dollop of the yogurt.

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