Carrots / Shallots / Ginger / Garlic / Roasted Bell Peppers - Prep as directed. Combine carrots, shallots and ginger in one container. Store garlic and bell peppers in separate containers. (Can be done up to 5 days ahead).
Beans (both types) - Drain and rinse.
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Heat a large saucepan or Dutch oven over medium-high heat. Add oil and then carrots, shallots and ginger. Cook until translucent and aromatic, 3 to 4 minutes. Add garlic, cumin, coriander, thyme, red pepper flakes and some black pepper. Saute until spices are fragrant, 1 minute more.
Add the bell peppers and tomato paste and stir to combine. Add sherry vinegar and scrape the bottom of the pan to free up any browned bits.
Add stock and both types of beans and bring to a simmer. Simmer for 5 minutes to let the flavors come together. Taste and season with lemon juice and some salt.
Serve soup with a spoonful of yogurt stirred in at the table and crusty bread on the side. Enjoy!