Carrot and Ginger Soup

I've been wanting to make this soup since last winter, and I took some carrots from my parents house so I could finally make it! Right now, I'm getting ready to blend the soup. I've cooked spices, onions, ginger, serrano pepper, carrots, cilantro, and I think all that's left to add are the peppercorns that I have freshly dry roasted and ground that goes on for garnish.

I added yogurt and it curdled. I gotta figure out how to use yogurt without letting it curdle in soup or curry, aka. hot liquidy dishes. Do you have any tips?

Anyway, the soup is pretty delicious. Very rich, and spicily sweet! And it might be a good thing that I like the weird curdled yogurt.

Any questions?