Rinse and pick through peas to remove any unpleasant bits.

Bring 2 cans vegetable broth to boil in large saucepan.

Meanwhile, sauté onion in butter until just translucent, not soft.

Add split peas and cooked onion to broth. Cook about 1 hour till peas are very tender, adding more vegetable broth as needed. You do not want too much broth.

In a separate pan, cook carrots in water till tender. Chop into fine pieces.

When split pea mixture is soft, purée in a blender or food processor till it is creamy and smooth.

Return to pan and add finely chopped carrots.

Heat through and serve. Soup should be very thick and creamy.