Add the split peas, carrots, onions, water, salt, and pepper to a large stock pot.

Add the whole turnip to the pot (don’t chop it!).

Let the soup cook uncovered on medium heat for two hours or until thickened, then remove the whole turnip with tongs and discard.

Stir in the fresh dill.

Serve hot.

Makes approximately 8 portions of vegan split pea soup.