• In a large dutch oven over medium heat, warm olive oil and sautee onions until soften. 3-5 minutes. Add carrots, garlic, ham, split peas and stock. Bring to a boil. Reduce to a simmer, cover and simmer until split peas are tender. About two hours.

  Check regularly to ensure soup has not gotten too dry, adding additional liquid if necessary.
  2 teaspoon olive oil, 1 yellow onion, 2 large carrots, 2 cloves or garlic, 8 oz diced ham, 450 grams split peas, 8 cup low sodium vegetables or chicken stock

Meanwhile roast the sweet potatoes

• Preheat oven to 400 degrees. Toss peeled and diced sweet potatoes in a large bowl with 1 teaspoon olive oil, 1 teaspoon soy sauce, paprika, garlic powder and onion powder. Toss well and evenly coat the potatoes. Spread potatoes on a parchment lined rimmed baking sheet and roast at 400 degress for 20-25 minutes or until the sweet potatoes are completely soft on the inside and caramlized on the outside. Set aside.
  2 sweet potatoes, 1 teaspoon olive oil, 1 teaspoon soy sauce, ¼ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder

Assemble the soup

• Once the split peas are soft, stir in the roasted sweet potatoes. Simmer for a few minutes until the sweet potatoes have warmed through. Garish with parsley and sliced onions if desired. Serve.