Moosewood Golden Split Pea and Sweet Potato Soup

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.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, chopped
• 1  jalapeno pepper, seeded and minced
• 1  tablespoon fresh ginger, minced
• 2  teaspoons cumin, ground
• 2  teaspoons  coriander, ground
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon cinnamon
• 7  cups water (or more if needed)
• 1  large sweet potato, peeled, diced
• 1 1⁄2 cups  dried  yellow split peas
• 6  tablespoons nonfat yogurt
• 6  lime slices
•  chopped fresh cilantro (to garnish)

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.