Curried chicken, spinach and lentil soup

6 cups baby spinach
6 carrots (different varieties and colours)
1 large onion, chopped
3 cloves garlic, thinly sliced
2 tablespoons hot curry paste
4 cups chicken broth
1 cup green lentils
1 handful fresh mint, chopped
1 handful fresh cilantro, chopped

2 cups cooked chicken, chopped

pressed yogurt

Saute onions and garlic in olive oil. Add carrots and curry paste, cook 5 minutes. Add broth and lentils, boil until soft (about 45 minutes). Add spinach and chicken, cook 10-15 minutes more. Remove from heat, stir in mint and cilantro. Garnish with scoops of pressed yogurt.

Served with naan bread and hot mango pickle.