Split Pea Soup

4 cups green split peas, sorted and rinsed
1 lb smoked ham hocks or pork neck bones
1/2 medium onion, chopped fine
1 large carrot, chopped fine
2 cloves garlic, minced
1 inch peeled piece of ginger root
2 bay leaves
fresh ground pepper
8 c. water

Place the hamhocks in cold water and bring to a boil over high heat. Skim off the fat and add the peas. Lower the heat to medium, and add the onion, carrot, ginger, garlic, and bay leaves. Simmer until the peas disintegrate and the soup looks green. Add pepper to taste, salt shouldn't be necessary. Goes well with roti instead of daal.