Curry Split Pea Soup

In a large soup pot over medium heat heat the olive oil and stir in the lemon juice garlic carrots onions and celery. Cook and stir until the carrots become soft enough to break apart with a fork about 20 minutes. Transfer the vegetables and their juices into a bowl and refrigerate. Once slightly cool place them into a blender and blend until the mixture forms a smooth puree.

Pour the water into the soup pot and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree and bring the mixture to a boil over medium heat. Stir in split peas Italian seasoning cumin salt black pepper cayenne pepper and curry powder. Reduce heat to medium-low and cook until the peas soften and break down into a thick soup at least 45 minutes.