Yellow Split Pea Soup with Croutons

I have started to make recipes from Vegetarian Times magazine and so far they have been pretty good. This one is a nice winter soup and I like how the recipe adds flavor using the paprika and croutons since there is no ham base.

For the gluten-free person, you can make gluten-free croutons very easily. 
Serves 6

Soup
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 ribs celery, sliced (¾ cup)
2 medium carrots, sliced (1 cup)
1 Tbs. smoked paprika
1 tsp. ground turmeric
½ tsp. cayenne pepper
1¼ cups yellow split peas
2 Tbs. lemon juice
2 Tbs. finely chopped fresh chives

Croutons
4 oz. rye bread (2 to 3 slices)
1 clove garlic, halved

1. To make Soup: Heat oil in large pot or Dutch oven over medium heat. Add onion, celery, and carrots, and sauté 
10 minutes, or until vegetables have begun to brown. Add paprika, turmeric, and cayenne, and sauté 30 seconds.

2. Add split peas and 4 1/2 cups water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 45 to 60 minutes, or until split peas have broken down and Soup is thickened and creamy.

3. Meanwhile, to make Croutons: Preheat oven to 350°F. Arrange bread slices on baking sheet, and bake 10 to 15 minutes, or until crisp, depending on thickness of bread. Remove from oven, and rub each slice with cut side of garlic clove. Cut bread into bite-size cubes.

4. Purée Soup with immersion blender until smooth. Stir in lemon juice, and season with salt and pepper, if desired. Garnish each serving with Croutons 
and chives.