Split Pea Soup

By RobinPD

Ingredients

• 1 large Spanish onion
• 4 tbsp extra virgin olive oil
• 1 2lb bag carrots
• 1 lb sweet potatoes
• 4 cups dried split peas
• 16 cups water(more if needed)
• 1 tbsp. or more kosher salt (add at the end)
• 1 bunch of dill, stems removed, leaves finely
• minced
• A generous amount of freshly ground pepper
• A couple dashes of cumin, or to taste

Preparation

Step 1

1. Heat oil in heavy bottom pot
2. Chop onion finely (food processor), then add to pot and cook until soft, about 5-10 minutes
3. Chop carrot and sweet potato finely in the processor, add to onion and cook for 5-10 more minutes.
4. Add peas and salt, cook for 5 minutes, tossing
5. Add water, bring to a boil and cook on low for about 1 hour or until peas are soft and have fallen apart (cook covered on low and simmer)
6. Remove about 8 cups of soup and blend, leaving the consistency textured, do not puree.
7. Add back to the soup, stir. Add the chopped dill. Stir, add pepper, cayenne and cumin, taste and add more salt, pepper, cayenne or cumin in necessary, add chopped dill.