1. Heat oil in large saucepan. 2. Add leeks and cook 3 minutes. 3. Add spices and chilli stirring for 30 seconds. 4. Add potato, carrot. Stir to mix. 5. Add stock and bring to boil. 6. Reduce heat to simmer and cover to cook for 30 minutes. 7. Blend soup with hand-held mixer. 8. Season with salt and pepper, stir through coriander and serve with a dollop of yoghurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
