Spicy yellow soybean, lentil & carrot curry soup

This is currently, and for three years running, my favorite fall and winter recipe. This is a yin/yang recipe of flavors: hot & spicy (pepper, curry, garlic) with cool & soothing (yogurt & cilantro). And it is delightfully wholesome and hearty. I have already made it twice this week alone, and eat it daily for lunch. Yum. I returned from my Sunday morning prana yoga class, and decided that this recipe was the perfect ending to my practice. It is balancing and fulfilling. Now, off to run some errands. Enjoy!

Oh, and be generous with the red pepper and cilantro. And do not skip the the yogurt!

1 tbsp. olive oil
2 1/2 cups finely chopped onion
1 tbsp. red curry paste
4 cups vegetable broth
2 cups finely chopped carrot (I like mine chunky!)
2 tbsp. minced fresh ginger
1/8 tsp. red pepper flakes or ground red pepper
3 garlic cloves, minced
1 cup dried red lentils
1 15oz. can yellow soybeans, drained
1/3 cup minced fresh cilantro (I add atleast half of a cup!)
Salt & pepper to taste
6 tbsp. plain yogurt

Heat oil in large saucepan over med-high heat. Add onion. Saute a few minutes until tender. Stir in curry paste and cook 1 min. Add 1/2 cup broth, carrot, ginger, red pepper and garlic; Cook until carrot is tender (~ 6 minutes), stirring occasionally. Add remaining broth, lentils, soybeans and bring to a boil. Reduce heat and simmer 10 mins. or until lentils are tender. Stir in cilantro, salt & pepper. Divide among 6 bowls and dollop with yogurt. ("Dollop" is such a great word...) Garnish with cilantro and serve!