Ingredients
1
tablespoon hot chili oil or vegetable oil
1
large red bell pepper, chopped (1 1/2 cups)
1
large onion, chopped (1 cup)
1
large carrot, diced (1 cup)
1
teaspoon finely chopped gingerroot
2
cloves garlic, finely chopped
1 1/2
cups dried yellow split peas, sorted, rinsed
2
medium potatoes, peeled, cut into 1-inch cubes
1
red jalapeño chili, seeded, finely chopped
1
tablespoon curry powder
1/2
teaspoon salt
2
cups vegetable or chicken broth
1
can (14 oz) coconut milk (not cream of coconut)
1/3
cup plain yogurt
2
tablespoons chopped fresh cilantro
1/4
teaspoon grated lime peel
Preparation
In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.
