YELLOW SPLIT PEA, PATOTO SOUP

Yellow split pea and potato soup
1 tbs hot chili oil or vegetable oil
1 large red bell peppers, chipped about 1 ½ cups
1 large chopped onion (1 cup)
1 large diced carrot (1 cup)
1 teaspoon finely chopped ginger root
2 gloves finely chopped garlic
1-2 red jalapeno chilies, seeded and chopped
1 ¼ cups dried sorted and rinsed yellow split peas
2 cups broth
1 tbls curry powder
½ tsp salt
2 one inch cube medium potatoes
1 can (14 oz.) unsweetened coconut milk
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(top with this Cilantro Sauce)
1/3 cup yogurt
2 tbs fresh chopped cilantro
¼ teaspoons grated lime peel (zest)
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Heat oil in 3 qt. Saucepan over medium high heat. Cook bell pepper, onion, carrot, ginger root, garlic and chilies in oil, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Heat to boiling and reduce heat. Cover and simmer 5-35 minutes until peas and potatoes are tender.
6 servings
Fiber 6 grams :(one serving)
protein 15 grams
380 calories
Whenever I use curry I like the cream sauce made with coconut milk. No need of more protein. You can leave out some of the optional items, such as the chilies, or use chicken or veg. broth.