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Heat 2 tablespoons extra virgin olive oil in a large pot, add 1 large onion (chopped) and 2 carrots (sliced into discs) and sauté on medium heat for 5 minutes.
Add 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, ½ teaspoon turmeric powder, ½ teaspoon ground cumin, and ¼ teaspoon red pepper flakes and sauté 1 more minute until fragrant.
Add 6 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup mung beans (rinsed), 1 teaspoon salt, and 2 twists black pepper.Cover with a lid, bring to a boil, then crack the top open, lower the heat, and simmer for 10 minutes.
Add 1 pound potatoes peeled and cut into bite-size chunks, and simmer for 20 to 30 minutes, or until potatoes and mung beans are tender. Stir occasionally.
Taste and adjust for salt and spices. Optionally, you can add 5 ounces/150 grams of spinach 5 minutes before the soup is done simmering.
You can top with a squeeze of lemon, cilantro, yogurt, and pickled red onion or cabbage. Serve with naan or pita bread.