Curried Yellow Dahl Soup with Cilantro Cream

Source: Betty Crocker's Great Main Dishes without Meat

This soup combines Thai and Indian flavors for a wonderful taste and aroma. Be sure to use real coconut milk, unsweetened, not a "coconut cream" product.

For the Soup

• 1 1/2 cups chopped red bell pepper (about 1 large).

• 1 cup chopped sweet (yellow) onion (about 1 large).

• 1 cup diced carrot (about 1 large).

• 1 tsp finely chopped ginger root (peeled first).

• 2 cloves garlic, finely chopped.

• 1 or 2 jalapeno peppers, seeded and finely chopped (or 1 tsp red chili flakes).

• 1 TBL cooking oil (or use a "hot chili oil" for more pep).

• 2 cups yellow dahl ("moong" dahl - split yellow mung beans - is best, or use yellow split peas).

• 2 cups vegetable broth (or use vegetable bouillon cubes).

• 1 TBL curry powder (the type of curry powder used will greatly impact the taste of this dish, from sweet to hot, savory to pungent (see above note). I like a savory, sweet yellow curry.

• 1/2 tsp salt.

• 2 large red potatoes, cut into 1 inch cubes.

• 1 can of coconut milk (15 oz).

For the Cilantro Cream

• 1 cup plain yogurt.

• 1/2 cup chopped fresh cilantro.

• 1 tsp grated lime or lemon peel (aka "zest").

Cook the bell pepper, onion, carrot, gingerroot, garlic and jalapenos in oil, until the onion is tender. Stir in the remaining soup ingredients (not the cilantro cream items). Heat everything to a boil then reduce heat.

Cover and simmer for 25 to 35 minutes, be sure the dahl and potatoes are tender. Top each serving with cilantro cream. Serves 4.