In a large wok over medium heat cook your vegetable broth and bay leaf. Then add in your garlic and onion.
Discard your bay leaf. Add your spices and stir until well-blended. Add carrots and celery and cook until veggies start to soften.
Add the rest of the veggie broth and split peas. Bring to a boil. Reduce heat and simmer until veggies are fork-tender. Serve warm.