1Prepare dried split peas as directed on package.
Place the chopped carrots, Italian parsley and garlic in a food processor and give a few good chops.
Heat a soup pot with the olive oil. Add the processed vegetables and sauté for a minute or two. Add the prepared peas, chicken broth and seasonings.
Simmer on low for at least an hour.
Cool the soup down. When the soup is cool enough; place in the food processor and give a few good chops.
Reheat the soup.
When ready to serve, heat a small sauce pan with a drizzle of olive oil. Add the sliced onions; season with salt and pepper and grill until slightly golden.
Serve the soup topped with the grilled onion and a spoonful of sour cream.