In a Dutch oven or a large saucepan, cook the carrots, onion and garlic in the oil over medium heat for 5 minutes or until starting to soften, stirring occasionally. Stir in the curry powder and turmeric. Cook for 1 minute. Stir in the split peas and chicken broth. Bring to a boil. Loosely cover and reduce heat. Simmer for 1 hour or until the peas are very soft.
Blend with an immersion blender, or pour into blender container in 2 batches, covering and blending until smooth. Whisk 2/3 cup sour cream into the blended soup.
Top each serving with a squeeze of Daisy Sour Cream.