Fall Split Pea Apple Soup

ONE
1 tsp olive oil
3 cups chopped onion

TWO
1 1/2 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 tbsp grated fresh ginger

THREE
1 cups split peas
1 medium sweet potato, chopped
2 medium apples, peeled and chopped
2 tsp chili powder
1 cinnamon stick

FOUR
1 medium tomato, chopped
2 tbsp fresh squeezed lime juice
1 tbs soy sauce

salt, to taste

fat-free yogurt (optional)
cilantro (optional)

In a large sauce pan, sauté the ingredients in ONE, until translucent. Add the ingredients n TWO and cook for one more minute. Add the ingredients in THREE, bring to a boil, and reduce the heat. Simmer, covered, for about 40 minutes or until the split peas are tender. In a bowl, mix the ingredients in FOUR. When the split peas are tender, add the tomatoes to the pan. Blend about 3/4 of the soup. Serve with a dollop of fat free yogurt and cilantro.

Original in Moosewood