A colorful melange of yellow split peas, vegetables, coconut, and spices created by Chef Deborah MacDonald Schneider, Certified Executive Chef / Partner of SOL Cocina. This soup's consistency is similar to split pea, but the taste is reminiscent of Indian flavors. Chef Deb suggests topping with tortilla chips and a squeeze of lime.
7 cups chciken broth (or water with 1/2 bouillon cube)
1/2 small onion, finely chopped
2 Tbs. oil or butter
1/2 tsp. salt (or to taste)
1/2 tsp. sugar
Lime juice and totilla strips or cayenne pepper, plain yogurt, and Indian pappadum crisps or jasmine rice