Heat the olive oil in a large saucepan and heat the cumin and chili flakes for 1 minute.
Add the carrots, red lentils, salt, vegetable broth and milk and cook for 20-30 minutes until lentils and carrots soften.
Turn off the heat and pulse with a hand blender until it has a velvety texture.
Add a little salt to the yogurt and mix it slightly. Garnish with a spoonful on each plate and serve.