Carrot and Coriander Soup Recipe

Ingredients

• 50g/2 oz butter

• 2 leeks, sliced

• 450g/1 lb carrots, sliced

• 15ml/1 tbsp ground coriander

• 1.2litres/2 pints chicken stocks

• 150ml/1/4 pint Greek-style yoghurt

• salt and ground black pepper

• 30-45ml/2-3 tbsp chopped fresh coriander, to garnish

Serves 4-6

Method:

1. Melt the butter in a large saucepan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover with a tight-fitting lid and cook for about 10 minutes, until the vegetables are beginning to soften but not color.

2. Stir in the ground coriander and cook for about 1 minute. Pour in the stock and season to taste with salt and pepper. Bring to the boil, cover and simmer for about 20 minutes, until the leeks and carrots are tender.

3. Leave to cool slightly, then puree the soup in a blender until smooth. Return the soup to the pan and add about 30ml/2 tbsp of the yoghurt, then taste the soup and adjust the seasoning again to taste. Reheat gently but do not boil.

4. Ladle the soup into bowls and put a spoonful of the remaining yoghurt in the centre of each. Scatter over the coriander and serve immediately.