Middle-Eastern Carrot Soup

(SERVES 4)

• 1 small onion, chopped
• 1 garlic clove, crushe
• 450 g/1 1b carrots, chopped
• 25 g/1 oz/2 tbsp coriander (cilantro) seeds, crushed
• 900 ml/ 1 ½ pts 3 ¾ cups vegetable stock cubes
• 50 g/2 oz/ 1/3 cup sultanas (golden raisins)
• Salt and freshly ground black pepper
• 20 ml/4 tsp very low-fat plain yoghurt
• 15 ml/1 tbsp chopped coriander leaves

Fry (sauté) the onion, garlic and carrots in the low-fat spread in a large saucepan for 5 minutes, stirring. Stirrin the coriander seeds and cook for 1 minute. Stir in the stock, bring to the boil, reduce the heat, cover and simmer for 15 minutes or until the carrots are tender. Puree in a blender or food processor. Return to the pan and stir in the sultanas and salt and pepper to taste. Simmer for 5 minutes. Ladle into warmed soup bowls and garnish each bowl with a swirl of yoghurt and a little chopped coriander.