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In a 4-quart Dutch oven, combine broth, split peas and water. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Stir in smoked turkey, carrots, curry powder, salt and pepper. Return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes more or until split peas and carrots are tender.