Yellow Split-Pea & Sweet Potato Soup

Yellow Split-Pea & Sweet Potato Soup
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 242.2
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.1 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 18.5 g
  • Protein: 13.0 g

View full nutritional breakdown of Yellow Split-Pea & Sweet Potato Soup calories by ingredient
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Number of Servings: 5


    1 medium onions, chopped
    1 1/2 teaspoons whole cumin
    1/4 teaspoon canola oil
    1/2 tablespoon finely minced fresh ginger
    1 teaspoons finely minced garlic
    1 medium sweet potatoes, peeled and cut into cubes
    4 cups water
    1.5 cups dried yellow split peas, picked over and rinsed
    1-2 tablespoons mild curry powder (to taste)
    Salt to taste (optional)


Spray a large pot with cooking spray and sauté the onions for about 5 minutes. When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot. Pour the canola oil over the seeds and stir them lightly. As soon as the seeds begin to pop, mix them in with the onions. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and curry powder. Stir well.

Cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary.

Makes 6 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user TOTCHIKO.

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