Moosewood Golden Split Pea and Sweet Potato Soup

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
  2. Stir in ginger and next 4 ingredients and cook 1 minute.
  3. Mix in 7 cups water, sweet potatoes and split peas.
  4. Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
  5. Whisk soup vigorously for a smoother texture and thin with additional water if needed.
  6. Season with salt and pepper.
  7. Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.
Most Helpful

This is like a wonderful soup posted on Whole Foods, but has the lime and yogurt garnish, which I though made this soup extra special. They also suggest toasted pumpkin seeds, shelled, for garnish. I used an immersion blender, which made a perfect consistency. Great color!

5 5

Positively packed with flavor. This is excellent, very sweet and great served as a stew over rice. This will be an annual fall favorite. We BOTH loved it.