Put peas, onion, and carrot in a pot with enough water to cover.  Simmer until the peas are done, and the onion and carrot are soft.  Add water as needed during the cooking process.

Remove and discard the onion.

In a blender, blend the peas and carrots until smooth.

Put the blended vegetables back in the pot, add salt, and return to a simmer. Remove from heat.

Put finely chopped onion in an oiled pan. Lightly sauté for 5-10 minutes or until crisp.

Garnish the split pea soup with crisped onions, smoked paprika, and croutons, and serve.

Preheat oven to 305°F. Line a large baking sheet with parchment paper; set aside. 

Cut the bread into 1-inch cubes.

Toss gently with olive oil until lightly coated.

Place bread cubes on a baking sheet in a preheated oven at 305°F  for 15 minutes or until golden. Cooking time will depend on the thickness of the cubes.