Golden Split Pea Soup

3 cups chopped onion
1 teaspoon vegetable oil
1 ½ teaspoons ground cumin
½ teaspoon turmeric
1 teaspoon ground coriander
1 Tablespoon grated fresh ginger root
1 cup dried yellow split peas
7 cups water
2 cups peeled and cubed sweet potatoes
1 cup peeled, cored, and cubed apples
3-inch cinnamon stick
2 teaspoons chili powder
¾ cup chopped tomatoes
2 Tablespoons fresh lime juice
1 Tablespoon soy sauce
minced cilantro (optional)
nonfat yogurt (optional)

In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.  Add the cumin, turmeric, coriander, and ginger and cook for another minute.  Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.  Lower the heat and simmer (covered) for 40 minutes, or until the split peas are tender.

In a bowl, combine the tomatoes, lime juice, and soy sauce.  When the split peas are tender, add the tomato mixture. Puree the soup in a blender or food processor, working in batches and adding more water, if needed. Return the soup to the pot and gently reheat. 

Serve topped with nonfat yogurt and/or minced cilantro, if you like.

*Moosewood Restaurant Low-Fat Favorites, page 92