Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a carrot and ginger split pea seasoned with smoked paprika and lemon pepper. The key is using all fresh ingredients.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 main dish-size portions
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.

Cook's Note:

This recipe is best made with homemade chicken stock or bouillon from a paste. I recommend not using bouillon cubes.

I recommend shaving the Parmesan at time of serving, not beforehand.

Nutrition Facts

382 calories; protein 22.2g; carbohydrates 57.3g; fat 8.5g; cholesterol 15.1mg; sodium 1263.6mg. Full Nutrition
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