Soak the peas in cold water. On average, soaked for 5 hours.
These are the roots of parsley and celery. Parsley I took half of the root. I used 1/8 of a large celery root.
The roots are cleaned and cut into strips.Put on to cook the peas. You can in the same water in which it was soaked, you can pour fresh water. I poured fresh water. Once in the pan add the chopped parsley root and celery. Bring to a boil, reduce the heat to low, do not add salt! Cook until peas are ready. Cooking time depends on the varieties of peas, and the time of soaking. Try. In principle, my opinion - peas can not be digested, especially for soup. I cook for 1.5 hours.
Add carrots + onion in the soup, when it's almost ready. Cook all together for 5 minutes.
Let the soup cool slightly, with the help of a blender, turn it into a puree soup. Again pour into the pan, add salt, bring to a boil and remove from heat.
Serve soup, sprinkled with ground coriander and chopped dill. If you want to add meat and serve, not as a lean option, you can do very simply - a little fry in a small amount of vegetable oil, bacon cubes and add them directly to the plate.