Soak the split peas for 4 hours or overnight.
Heat a large pot over medium heat, and add in the olive oil. When the pan is heated, add the onion, and saute for 5–7 minutes, or until translucent. Add in the carrots and saute for another 5–7 minutes until tender.
Add in salt, clove, thyme, and marjoram, cooking for 1 minute to let the spices bloom. Mix in the vegetable stock, and turn the heat of the pot up to high. Bring to a boil, and then turn down 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’d like to be more on the cautious side. Using a towel on top of the blender lid, carefully blend until velvety smooth. Be careful, the soup will be extremely hot.
Return the blended soup to the pot with the remaining, un-blended soup, and mix in the fresh dill. Divide among 6 bowls, top with mustard, and remaining dill as a garnish. Serve immediately with buttered bread and extra mustard on the side.