Slightly Curried Vegetable Soup

I'm going to indulge myself and post about food again. We will see where this leads.

Recently I made what I call Slightly Curried Vegetable Soup. It came out really well. I basically just used what was in my fridge...that is how I tend of make soup. So maybe I should just call them all Refrigerator Soup. 

I got really into making soups in Spain. It started when I got a bad cold. It continued because it was getting a little chilly and we had such lovely vegetables available from the garden and local farms. 

This is what I did this time:

Ingredients:
Enough olive oil to cover the bottom of the big soup pot
3 leeks, sliced
1 cup of dried lentils
4 cups of broth
1/2 of a butternut squash, cubed 
4 carrots, sliced
1 bunch of beet greens leftover from steaming beets
~1 tbsp of curry powder
A few good dashes of cardamom
Salt and Pepper (I never measure these)
Dollops of plain yogurt

First, cook the leeks in the olive oil until translucent. Then add the lentils, broth, vegetables and curry powder. Add more water to cover the vegetables. Salt and pepper the mixture. Bring to a boil and then let it boil partially covered on medium heat for at least 30 minutes. Test the lentils and make sure they are soft. Blend with a hand blender or transfer to a blender and blend until pureed. Add cardamom and more salt and pepper to taste. Serve with a dollop of plain yogurt and a dash of pepper on top.