Place the split peas, water, vegetable stock, 1 garlic clove, 1/2 the yellow or red bell pepper, 1/2 the onion, 1 stalk celery, 1/4 cup carrot, 1/2 the ginger, 1/2 the paprika, the cayenne pepper, and 1/2 the curry powder in a crock pot.
Cook until the split peas are soft (about 3 to 4 hours on high, about 6 hours on low).
In a heavy bottomed pot place the olive oil. Saute the remaining onion and second clove of garlic until translucent.
Add the remaining vegetables and saute until crisp tender, about 3 minutes.
Add the cooked split peas, remaining spices, and coconut milk. Bring to a low boil.
Puree the soup in a food processor until smooth (optional).