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In a large pot over medium-high heat saute the yellow onion, carrot, celery, bell pepper, garlic, and 1/4 cup of the broth for about 5 minutes until softening. Add the chipotle powder, oregano, and smoked paprika and stir for a minute until well combined.
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Pour in the broth, dry split peas, sweet potato, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to medium-low, and simmer for 40 to 60 minutes, until the peas and veggies are just cooked through. Remove the pot from the heat, and allow the soup to cool slightly. Remove the bat leaf.
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Transfer half of the soup to your blender and blast on high for 3o to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.)
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Return the blended soup to the saucepan and incorporate. Stir in the lemon juice, and season with salt and pepper to taste.
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To serve, ladle into bowls and garnish with green onions and parsley. Pass extra lemon juice at the table.