Dice the vegetables. Add the olive oil to a stockpot and on medium-high heat, sauté the onions, garlic, sweet potatoes, carrots, and celery with 1 tsp of salt and 1 tsp of pepper. Cook until golden brown and the onions are translucent.
Add the water, chicken stock powder, split peas, curry powder, dried oregano, and thyme and bay leaves. Cover, bring to a boil, then reduce heat to a simmer, and cook with the lid on for 2 1/2 hours to 3 hours till the peas disintegrate. Stir frequently to keep the solids from burning on the bottom.
Adjust salt and pepper to taste. Leave soup chunky or if you prefer a smoother soup let the soup cool slightly and puree soup in batches in a blender to achieve desired consistency. Return to pot, heat through, and serve.
Slice turkey sausages in cubes and brown in a hot pan. Serve with soup and crusty bread.
Soup can be made ahead of time and reheated. Freezes well.