Heat the oil in a large pot. Add the onion and sauté until golden. Add the garlic and sauté for 1 minute.

Add the yellow split peas, carrot, chicken broth, Worcester sauce, curry powder, salt and pepper. Bring to a boil, then lower to a simmer and cook for about 60-80 minutes or until the peas start to break down.

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 hot water). Garnish with fresh coriander and serve with bread.