Prepare the peas-soak them overnight in cold water. Rinse with running water.
Prepare all the necessary products.
Cook peas in 1.5 liters of water in a slow cooker on the "Stew" mode. Time to set 1 hour. Cut the potatoes into large cubes. Add to the peas at 30 minutes of the program.
Cut the carrots into small cubes. Heat the vegetable oil in a frying pan and fry the carrots until they are caramelized.
Cut the onion into the same cubes. Add it to the carrots.
Add tomato paste and soy sauce.
Collect a bouquet of spices to your taste. I have this saffron, hops-suneli, black pepper, Provencal herbs, potato mix, smoked paprika, salt. Pour them over the potatoes and peas 10 minutes before the end of the program.
At the end of the program, punch the future soup with a blender.
At first, it will appear very liquid. But this is the trick of pea soup - the longer it is infused, the thicker it is. So it's all right.
Drain the liquid from the peas. Set it aside for the mayonnaise. In the soup-puree, put the roast carrots and onions. Run the "Express" program in the multi-cooker for 30 minutes. 15 min. to boil. Then add the green peas and cook until the end of the program. Let it brew. The longer the better.
Before serving, sprinkle the soup with parsley and toasted pumpkin seeds. Bon Appetit!