8 1/2 cups water
1 large onion -- chopped (about 2 cups)
1 tablespoon grated fresh ginger
2 cups dried yellow split peas
2 medium sweet potatoes -- peeled and cut into 1/2-inch chunks
1/2 cup toasted pumpkin seeds
Preparation Method :
1. Bring 1/2 cup water to simmer in a large saucepan over medium-high heat.
2. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring.
3. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil.
4. Reduce heat to a simmer, cover and simmer 1 hour.
5. Uncover and continue to simmer 15 minutes.
6. Carefully puree soup with a hand-held immersion blender or in batches in a food processor until smooth and creamy.
7. Garnish with pumpkin seeds.
Per Serving (excluding unknown items) :
282 Calories;
7g Fat (20.5% calories from fat);
17g Protein;
41g Carbohydrate;
14g Dietary Fiber;
0mg Cholesterol;
22mg Sodium.
Exchanges :
2 1/2 Grain(Starch);
1 1/2 Lean Meat;
0 Vegetable;
1 Fat.
Recipe By : Whole Foods Market
Source : "Detroit Free Press, March 27, 2011"
Formatted by : Chupa Babi
* Exported from MasterCook *
