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Bring the splits peas to a boil with the 6 cups of water. Do not add salt! Simmer for 30-40 minutes until tender. Drain off the excess water.
Meanwhile prep and chop your ingredients.
Sauté onion, ginger, celery and apple until softened about 3 minutes (we use coconut oil or avocado oil). Add the cooked and drained split peas, curry powder, pepper, cayenne, salt, and broth. Simmer for 20 minutes. Turn heat off.
Add coconut milk, peas, and cilantro. Blend together (with a blender, food processor or immersion blender) until smooth. If you like a little more texture reserve 2 cups of soup and blend the rest, combine together and gently reheat to serve. Add lemon juice, then adjust lemon and salt to taste.