Madras Curried Lentil Soup

2 tsp olive oil
1 large onion, chopped (about 1.5 cups)
2 large carrots, chopped (about 1.5 cups)
3/4 cup red lentils
2 tsp Madras curry powder or Garam masala
5 1/2 cups low sodium vegetable or chicken broth (3 cans)
you can top it with strained plain yogurt and cilantro

Heat a large saucepan over medium-high heat. Add oil and onion. Cook 5 minutes stiring occasionally. Stir in carrots, lentils and curry powder, cook 1 minute.
Stir in broth and cover, bring to a boil over high heat. Reduce and simmer uncovered for 18 minutes or until vegetables and lentils are done. Ladle into soup bowls and top with strained yogurt (you can add minced garlic and Tabasco to it a day ahead) cilantro if desired.
You can make this vegan by using vegetable broth and soy yogurt.
Note: Madras curry powder is a hotter curry powder.
Makes 6 - 1 cup servings