Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cups chopped onions
• 1 and 1/2 cups chopped carrots
• 1/4 tsp freshly cracked black pepper
• 1 and 1/3 cups dried yellow split peas (rinsed)
• 6 and 3/4 cups water (divided)
• 1/2 teaspoon fine sea salt (plus more to taste)
• Optional: 1/4 cup chopped fresh flat-leaf (Italian parsley or dill, divided)

Directions

• In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
• Stir in peas, 6 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
• Transfer 1 cup of the soup solids to food processor. Add remaining 3/4 cup water and process until smooth. Return purée to pan and stir in half the parsley or dill, if using. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

Photos