Golden split pea and sweet potato soup

1. Heat oil in heavy large saucepan over medium-high heat.
2. Add onion and chili; saute until tender, about 5 minutes.
3. Stiri in ginger and next 4 ingredients and cook 1 minute.
4. Mixi in 7 cups water, sweet potato and peas.
5. Bring mixture to boil.
6. Reducei heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-½ hours.
7. Whiski soup vigorously for smoother texture.
8. Thin with additional water if necessary.
9. Seasoni with salt and pepper.
10. (can be prepared 1 day ahead.
11. Refrigerate).
12. Return soup to simmer.
13. Ladle soup into bowls.
14. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.
15. Per serving: calories, 254. 97; fat, 3. 18 g; sodium, 26.