Soak the split peas for 4 hours or overnight.
Heat a large pot over medium heat and add the olive oil. When the pan is heated, add the onion and sauté for 5-7 minutes or until translucent. Add the carrots and sauté for another 5-7 minutes until soft.
Add salt, cloves, thyme and marjoram, cook for 1 minute to allow the spices to bloom. Stir the vegetable soup and turn the heat to high. Bring to a boil, then reduce to medium-low and simmer for 30 minutes.
Remove from heat and add 3/4 of the soup to a blender. You can do this in batches if you want to be more cautious. Using a towel over the lid of the blender, blend carefully until smooth. Be careful, the soup will be extremely hot.
Return the blended soup to the pot with the remaining soup, without stirring, and stir in the fresh dill. Divide among 6 bowls, top with remaining mustard and dill as a garnish. Serve immediately with buttered bread and extra mustard.
