Yellow Pea and Coconut Milk Soup with Spinach, Rice, and Spiced Yogurt

This is another one out of Deborah's Madison's Vegetable Soups.

I got the yellow split peas out of the bulk bins at Sprouts, and I also got a tiny bag of Cardamom there - that was a new spice for me.

I started by rinsing the peas.

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While the peas cooked, I sauteed onions and cilantro stems with turmeric, cardamom, cinnamon, and red pepper flakes.

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After the peas had cooked and the onion had sauteed, I combined them and added coconut milk, fresh lime juice, and chopped cilantro.

While that heated, I mixed plain yogurt with turmeric, paprika, cumin seeds and ground pepper.

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The soup was pureed before serving, and I also cooked rice and sauteed a bunch of fresh spinach.

This recipe was a lot more work than I thought when I looked over the recipe. I had had a very hard day, and it seemed like this recipe would never end! But it was WONDERFUL! The flavors worked together so well, and the spinach and cilantro really complimented the peas. I'll definitely make it again, and next time I'll know the routine better.

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