Step 1

Heat the olive oil in a soup pot over medium high heat. Add the chopped onions and saute, stirring occasionally, until golden, about 15 minutes.

Step 2

Add the celery, carrots, celery root, vegetable broth, split peas, thyme sprig, and 2 Tablespoons of the dill. Bring to a boil. Stir to combine.

Step 3

Reduce heat to medium low, cover, and simmer for 45 minutes to 1 hour, until peas are soft and soup is fragrant.

Step 4

Season the with soup with salt and pepper to your liking.

Step 5

Meanwhile, saute the sliced onions in a skillet over medium high heat, stirring often, until blackened and crispy, about 15 minutes. Remove from skillet and set aside for topping.

Step 6

Serve the soup topped with the blackened onions and the remaining fresh dill.