Ingredients

• 2 tablespoons butter
• 1/2 small sweet potato, diced
• 1 teaspoon salt
• 1/4 cup water
• 2 teaspoons olive oil
• 1 large onion, coarsely chopped
• 4 carrots, shaved into strips using a vegetable peeler
• 6 cloves garlic, minced
• 1 (1 inch) piece fresh ginger, minced
• 6 cups chicken stock
• 1 pound dried split peas
• 1 teaspoon chopped marjoram
• 1 ounce freshly shaved Parmesan cheese, or to taste
• 1 pinch smoked paprika, or to taste
• 1 pinch lemon pepper, or to taste

Instructions

1. Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
2. Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.
3. Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.
4. Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.