For 6 Serving(s)
Cook yellow split peas in water for about 25 minutes or until tender. Drain and rinse.
Purée split peas in blender or food processor, adding vegetable broth ½ cup at a time as needed to get puréed texture.
In large stock pot, heat canola oil. Add onions and carrots and sauté until tender. Add ham and sauté until heated through. Add puréed peas to the stock pot, along with milk, any remaining vegetable broth, nutmeg, pepper and salt. Continue to heat until desired temperature is reached.