2 teaspoons olive oil
2 carrots, diced
1 onion, chopped
1 all-purpose potato, peeled and diced
1 sweet potato, peeled and diced
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 cup dried green split peas, rinsed
freshly ground black pepper to taste
4 slices bacon

In a dutch oven or large pot, heat oil over medium heat. Add carrots, onion, potato, sweet potato and garlic. Cook, stirring until softened, about 3 minutes. Add broth and split peas. Bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender and peas have broken down, about 40 minutes. Season with pepper. Meanwhile, in a small skillet, cook bacon until crisp, 3 to 5 minutes. Transfer to a plate lined with a paper towel. Ladle soup into bowls and garnish with bacon and croutons.

Rye Croutons:

1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried
3 slices rye or pumpernickel bread, crusts removed, and cut into 1/2-inch cubes

Mix all ingredients together.