Tuesday, January 29, 2013

Yellow Split Pea and Sweet Potato Soup

The original recipe for this dish, which appeared on the Whole Foods Market website, was for a pureed soup.  I prefer my soup to have a little more substance, so I lightly mash the potatoes into the soup instead of pureeing. In order to bring a bit of heat, I added chili flakes and cayenne pepper.  Feel free to add more, or less, depending on your preferences.  Sweet potatoes or yams can be used interchangeably in this recipe.

2 tsp olive oil
1 large onion, chopped
1 tbsp ginger root, minced
2 cloves garlic, minced
¼ tsp chili flakes
8 cups water
½ tsp ground coriander
dash cayenne pepper
2 cups dried yellow split peas
2 medium sweet potatoes or yams, peeled and cut into 1/2-inch cubes
2 tsp salt
fresh ground pepper, to taste


Sort and rinse peas; set aside.

Heat Dutch oven over medium-high heat. Add olive oil to pot.  Once oil is heated, add onion. Sauté until onions begin to brown slightly.  Add garlic, ginger and chili flakes, stir for 30 seconds.  

Add water, coriander, cayenne, peas,  and sweet potatoes.  Bring to a boil. Cover, reduce heat to medium-low.  Simmer 1 hour, stirring often.  

Remove lid and gently mash sweet potatoes with potato masher (alternatively,  press potatoes against side of pot with spoon to mash).  Add salt and pepper.  Cook 15 additional minutes.

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