Servings: 5 to 6

4 slices thick cut bacon, cut into ½" pieces 4 slices thick cut bacon, cut into ½" pieces
1 onion, chopped 1 onion, chopped
1 t. minced garlic 1 t. minced garlic
3 carrots, peeled and roughly chopped 3 carrots, peeled and roughly chopped
1 lb. green split peas, rinsed (about 2 c.) 1 lb. green split peas, rinsed (about 2 c.)
4 c. chicken broth 4 c. chicken broth
2 c. water 2 c. water
1 t. thyme 1 t. thyme
1 t. sea salt 1 t. sea salt
¾ t. pepper ¾ t. pepper
⅛ t. red pepper (optional) ⅛ t. red pepper (optional)

In a large dutch oven or soup pot, fry bacon until fat is rendered and bacon is nearly crisp. With a slotted spoon, remove bacon to drain on a paper towel lined plate. Drain off bacon fat. Return 1 Tablespoon of fat to the pan.
Add the onions to the pan and saute until nearly translucent. Add the garlic and stir for one minute.
Add the carrots, split peas, broth, water and spices and bring to a boil. Turn heat to low, tilt lid slightly and simmer for approximately 35 to 40 minutes or until peas are soft.
Remove pan from heat and using an immersion/stick blender, blend until soup is smooth. Alternately pour soup into a blender and blend smooth.
Serve with bacon bits sprinkled on top or simply stir them into the soup.