Before you make the soup, combine the yogurt, lemon juice, ground cardamom, and salt in a small bowl. Mix well, then taste and add more salt or lemon juice as needed. Set the yogurt aside while you make the soup.

Add the oil to a large pot set over medium low heat. Add the shallots and allow them to cook for 7 to 10 minutes or until they start to caramelize. Stir in the garlic and ginger and allow them to cook with the shallots for about a minute. Add the potatoes and carrots next along with a good pinch each of salt and pepper. Stir everything together, then add the coconut milk and vegetable stock. Bring the heat up to medium. Once the soup comes to a simmer, allow it to cook for 15 to 20 minutes or until the carrots and potatoes are tender. Remove the soup from the heat and using either an immersion or stand blender, puree it to a consistency that you like. Return the pureed soup to the pot and warm it to your liking.

To serve, add a generous dollop of the yogurt to each bowl of soup. Top with a tangle of sprouts then enjoy!

Makes 3-4 servings.