Begin by rinsing the split peas under cold water until the water runs clear, then drain thoroughly. Prepare the vegetables by dicing the carrots and onion, and mincing the garlic.
In a skillet over medium heat, warm the olive oil. Add the diced onion and carrots, sautéing until they soften and develop a slight caramelization, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
Transfer the sautéed vegetables to the slow cooker. Add the rinsed split peas, smoked ham hock (or skip for vegetarian), vegetable broth, bay leaf, salt, pepper, and smoked paprika if using. Stir to combine all ingredients evenly.
Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours, until the peas are soft, breaking down into a creamy, velvety texture, and the aroma of smoky ham fills the air.
Once cooked, carefully remove the ham hock, shred the meat into bite-sized pieces, and discard the bones. Return the shredded ham to the soup and stir well. Remove the bay leaf.
Squeeze fresh lemon juice into the soup to brighten the flavors, and taste for seasoning, adjusting with more salt, pepper, or lemon if needed.
Garnish with chopped fresh parsley or thyme for a fragrant, colorful finish. Ladle the steaming, creamy soup into bowls and serve hot, enjoying the comforting aroma and hearty texture.
