1. Wash the split peas and put them in a large soup pot with 6 cups water. Peel and finely dice the carrots, wash, trime, adn dice the celery, and add both to the pot along with the thyme and bay leaf. Bring the water to a boil, reduce the heat to a simmer, cover, and cook for about 30 minutes.
Meanwhile, chop the onion and saute it in 1 tablespoon olive oil with a pinch of salt over medium heat, stirring often until it is soft and light brown. Peel and core the apple and cut into a small dice. Add the onion and apple to the soup and simmer for another 15 minutes, then add the fresh or frozen peans, coriander, nutmeg, mustard, cider vinegar, vegetable broth, a pinch of paprika or cayenne, and a scant teaspoon of salt.
Simmer the soup for 15 minutes more to marry the flavors, then taste, and correct the seasoning with additional salt if needed and more paprika or cayenne if you want a spicier soup. Just before serving, stir in the remaining 2 tablespoons olive oil. The soup can be served as it is, or you can puree it, by batches, in a food processor or blender.