Step 1

Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.

Step 2

In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.

Step 3

Add the garlic and the carrots, sauté 5 minutes more.

Step 4

Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.

Step 5

Drain split peas and add in.

Step 6

Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally.  Cook until peas are soft and broken down.

Step 7

Add in fresh parsley just before serving and a squeeze of lemon.