In a large pot, heat olive oil over medium heat. Add the onion, grated carrot, and celery. Sauté for about 10 minutes, until softened.

Add the garlic, smoked paprika, and cumin, cooking for an additional 1-2 minutes until fragrant.

Stir in the split peas, vegetable broth, bay leaf, thyme, liquid smoke, salt, and pepper. Bring to a boil.

Reduce heat and let simmer uncovered for about 3 hours, or until the peas are soft and the soup has thickened. If you prefer a smoother texture, use an immersion blender or regular blender to puree some or all of the soup.

Stir in the apple cider vinegar for an extra layer of flavor, and adjust seasoning as needed.

Ladle into your favorite bowl and enjoy! If you do refrigerate the soup and go to reheat it, the starch from the split peas will have thickened the soup. While you are reheating the soup, add in enough water to adjust the soup to the consistency you like. This could be anywhere from 1-6 cups of water.

Set your Instant Pot to sauté mode and heat the olive oil. Add onion, grated carrot, and celery, and sauté until softened, about 10 minutes.

Add the garlic, smoked paprika, and cumin, and cook for another 1-2 minutes.

Stir in the split peas, vegetable broth, bay leaf, thyme, liquid smoke, salt, and pepper. Stir well.

Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes.

Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then carefully quick-release the remaining pressure.

Stir in the apple cider vinegar, and adjust seasoning before serving.