In a large saucepan over medium heat, heat the olive oil then stir in the lemon juice, garlic, carrots, onions and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl then refrigerate. Once slightly cool, place them into a blender and blend until the mixture forms a smooth puree.
Pour the water into the saucepan then stir in the chicken stock cubes until they dissolve. Pour in the vegetable puree then bring the mixture to a boil over medium heat. Stir in split peas, Italian herbs, cumin, salt, black pepper, cayenne pepper and curry powder. Reduce heat to medium-low then cook until the peas soften and break down into a thick soup, at least 45 minutes.