Heat the oil in a large pot. Add the onion and saute until golden. Add garlic, stir for 1 minute. Add yellow split peas, carrot, chicken broth, Worcester sauce, curry powder, 1 cup water, salt and pepper. Bring to a boil, then lower to a simmer and cook for 60-80 minutes.
Remove from heat and let the soup cool slightly. Then puree in a blender or food processor until smooth (If soup is too thick, add a little water). Garnish with fresh coriander and serve with bread.