- 4
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Ingredients
- 4 tablespoons butter
- 3 leeks, sliced
- 3 cups sliced carrots
- 1 tablespoon ground coriander
- 1 1/4 quarts chicken stock
- 2/3 cup thick plain yogurt
- Salt and pepper
- 2-3 tablespoons chopped fresh cilantro, to garnish
Preparation
Step 1
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 become soft.
Stir in the ground coriander and cook for about 1 minute. Pour in the stock and add seasoning to taste. Bring to a boil. Lower the heat, cover and simmer for about 20 minutes until the leeks and carrots are tender.
Leave to cool slightly. Puree the soup in a blender until smooth. Return the soup to the rinsed pan and add 2 tablespoons of the yogurt. Taste the soup and adjust the seasoning. Reheat slowly. Do not boil.
Ladle the soup into bowls and put a spoonful of the remaining yogurt in the centre of each. Scatter the chopped cilantro over and serve at once.