50 g butter
3 leeks, sliced
450 g carrots, sliced
1 tbsp ground corriander
5 cups chicken stock
2/3 cup yogurt
salt, pepper
3 tbsp chopped fresh coriander, to garnish

Melt the butter in large pan.
Add the leeks and carrots and stir well, coating the vegetables with the butter.
Cover and cook for about 10 minutes, until the vegetables are begannin to soften but not colour.
Stir the ground corriander and cook for about 1 minute.
Pour in the stock and add 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, then puree the soup in a blender until smooth.
Return the soup to the pan, add 2 tbsp of the yogurt, then taste the soupe and adjust the seasoning.
Reheat gently, but do not boil.
Ladle the soup into bowls and put a spoonful of the remaining yougurt in the centre of each.
Scatter over the corriander and serve immedeately.