Measure the split peas in a small strainer. Rinse peas and make sure they are free from any small rocks or other dried bean. (Weird instruction, but if you aren’t familiar with dried beans and peas they can sometimes have a little bit of dirt or debris that doesn’t get sorted out. I find it more in beans than peas, but you should always rinse and do a quick check.)
Prepare your vegetables. Wash and Peel your carrots, wash your celery, and remove the skin from the onion and garlic. Give everything a rough chop. (This soup is blended so you want to chop your vegetables roughly the same size, but there is no reason to be precise.
Heat a large soup pot on medium, and add olive oil.
Add the vegetables to the pan. Sauté on medium until the onions and celery are soft.
Add the peas to the pot, and stir around to give them a nice coating of olive oil.
Add the chili powder, and lightly season with salt and pepper. (Don’t get heavy with salt and pepper. You will probably add more, but adding chicken stock will add some salt and spices, and it is best to adjust after it is fully cooked so you can adjust for the stock)
Add water and stock. Cover and simmer on medium/low for 45 minutes or until peas are soft.
When the peas are soft only a little liquid will remain. You can blend this in a stand blender or put a wand blender in the pot. With either, remember to turn off your stove, and be careful when moving the soup as it will be extremely hot.
Blend until the you have a beautifully smooth soup.
You can take add diced ham or cooked bacon to add a little extra flavor.