Measure 2 Cups of dried split peas into a colander. Rinse with cool water and remove any debris.
Clean and dice carrots, celery, and onion. Smash and peel garlic. (There is no need to fuss about the size of the diced vegetables since everything will be blended together at the end.)
Heat a large soup pot on medium heat. Add two tablespoons of olive, then add the diced carrots, onions, celery, garlic, salt, and pepper. Saute until the onions are translucent.
Next, pour cleaned split peas into the pot and add red chili powder.
Pour in four cups (1quart) chicken broth and two cups of water.
Bring the soup to a simmer and let cook on a low heat with the lid on for 40 minutes. After 40 minutes, the soup will go from liquid with definite separate parts to a thick, chunky stew like texture.
Once the peas are completely soft, blend until completely smooth.