Perfect Split Pea Soup

• 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

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.

butter, sweet potato, salt, water, olive oil, onion, carrots, garlic, fresh ginger, chicken stock, peas, marjoram, freshly shaved parmesan cheese, paprika, lemon pepper

Taken from www.allrecipes.com/recipe/246120/perfect-split-pea-soup/ (may not work)