For 4 Person(s)
Rinse the yellow split peas in cold water, place the peas in cold water and cover tightly with a lid and cook on medium-low for 1ó hours, until the peas are cooked through and have a purée-like look and feel.
While the peas are cooking, peel and dice the potatoes and add them to the soup about an hour before the peas are done.
While the potatoes and peas are cooking, heat oil in a frying pan. Add the diced onion and shredded carrot and sauté for about 6 minutes on medium heat, until the carrots are lightly browned and the onions are caramelized.
Add the sautéed vegetables, bay leaf, and salt to the soup and cook for another 5-10 minutes, until the potatoes are done.