Carrot Leek Soup

4 Tablespoons Butter (I use fake butter)
3 Leeks, Diced
3 Cups Sliced Carrots
1 Tablespoon Ground Coriander
1/2 Cup Think Plain Yogurt (Don't use Greek Yogurt it is too think and clumps)
Salt and Pepper to taste
1 1/4 Quarts Chicken Stock

Melt butter in a large pan.  Add Leek and Carrots.  Cook for 10 minutes covered until the vegetables just start becomming soft.  Stir in the ground coriander and cook for another minute, stirring occasionally.  Pour in stock and add salt and pepper to taste.  Bring to a boil over high heat.  Lower heat to low and let soup mix simmer for 20 minutes until the vegetables are soft.  Leave to cool (you NEVER want to put hot soup in a blender or food processor).  Once cool puree until smooth.  Return the soup to the rinsed pan and add yogurt.  Taste to see if you need to add more salt and pepper.  Heat but do not boil.  Ladle the soup into bowls and enjoy.  If desired you can garnish with cilantro or to make it Vegan use Vegetable stock instead of Chicken.

Still working on photographing soup so it looks good...ugh!