Vegetarian Split Pea Soup

2 cups split peas, rinsed well and soaked overnight
6 cups vegetable broth
1 medium onion, chopped
2 stalks of celery, chopped
1 cup carrots, chopped
2 garlic cloves, minced
½ teaspoon marjoram
½ teaspoon basil
1/4 teaspoon cumin
1 1/4 teaspoon sea salt
1/4 teaspoon pepper

Rinse the split peas well, then place them in a large bowl and cover with water to soak overnight. The next morning, rinse and drain well. Place the soaked peas in a large pot and cover with the vegetable broth. Add the rest of the ingredients, with the exception of the sea salt and pepper. Bring the soup to a boil; after a few minutes gently remove the foam which has risen to the top, using a slotted spoon. Cover and simmer for 1 ½ hours, stirring occasionally. During the last 10 minutes of cooking, add the sea salt and pepper. In a blender, purée the soup to a creamy consistency, then serve.

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