Prep your veggies: dice the onion, mince the garlic, peel and dice the carrots, and peel and cut the potatoes into bite-sized chunks.
Melt the coconut oil in a large stock pot or dutch oven over medium heat. Add the onion and a pinch of salt and cook until it starts becoming translucent, around 4 minutes.
Add the garlic and spices and cook for 2 minutes.
Add the carrots and potatoes and a pinch of salt and cook for another 2 minutes.
Add the split peas and the water. Bring it to a boil, then reduce to a simmer. Cover and cook for one hour, until the split peas are soft. If you want a thinner soup, you can add a little extra water.