Split Pea Soup With Ginger

(Don't be scared of the amount of ginger, it mellows and provides just
a slight bite in the finished soup.)

a few tab. of butter, margarine or oil for saute'ing onion
2 small to medium onions, diced small
a large chunk of ginger, about the size of two unshelled walnuts, grated
10-12 c. water
1 c. yellow dried split peas
1 c. green dried split peas
6 slender carrots, sliced into soup sized pieces
3 medium Idaho potatoes, cubed into soup sized pieces
about 1/2 c. tamari (to taste, you can always add more later)
salt & pepper (use less salt, the tamari will provide most of the needed salt.

Saute the onions in the butter/margarine/oil until almost
transluscent, add the ginger, continue sauteing until onions are very
soft and browned.

Add the water first, then all the rest of the ingredients.  Bring to a
boil, then simmer for about 40 minutes.  Stir frequently, as the soup
will get thick, and will want to burn or stick.

When it finally looks like pea soup, adjust the seasoning with the
tamari, salt & pepper. Also, don't underestimate the flavoring of the
tamari, I ended up using much more than I thought I would.  Experiment
with more until it balances just right.

Enjoy with some crusty french bread and a crisp salad!