Sriracha is a flavorful (but not too spicy) red pepper sauce. I’ve used it in this soup to give it an extra kick of flavor.
Heat olive oil in a soup pot. Add yellow split peas, water, carrots, celery and onions. Bring to a boil, reduce heat, cover and simmer for about an hour, stirring occasionally. Add salt to taste and then blend. Serve soup in bowls and top with a few drops of sriracha.