Ingredients:
• 50g butter
• 3 leeks, sliced
• 450g carrots, sliced
• 1tbsp ground coriander
• 1.2litres chicken stock
• 150ml Greek style yoghurt
• Salt and freshly ground black pepper
• 2-3tbsp chopped fresh coriander, to garnish

Method:
• Melt the butter in a large pan
• Add the leeks and carrots and stir well.  Cover and cook for 10 minutes, until the vegetables are beginning to soften
• Stir in the ground coriander and cook for about 1 minute
• Pour in the stock and add the seasoning to taste
• Bring to the boil, cover and simmer for about 20 minutes, until the leeks and carrots are tender
• Leave to cool slightly, the puree the soup until smooth.  Return the soup to the pan and add 30ml of yoghurt
• Reheat gently, do not boil
• Ladle the soup into bowls and put a spoonful of the remaining yoghurt in the centre of each.  Scatter over the chopped coriander and serve immediately