In large soup pot, combine broth, saffron, turmeric, lentils, onion and cilantro. Bring to a rolling boil and cook for 2 minutes. Reduce heat to medium. Cover and cook until lentils are tender about 25 minutes. Add carrots, yams, tomato paste and ginger. Stir well and cover. Continue cooking until all vegetables are tender about 25 minutes. Remove from heat, season with salt and pepper. Sprinkle with parsley and serve.