Carrot and Cilantro Soup

This is one of Vanessa's favorite soups, and one she prepares rather well. She had high hopes of throwing this together last night, but wound up feeling dramatically under the weather. I picked up the slack and brought it home. Lovely, warm spices running through this. A good substitute for the spice mixture in here would be garam masala or, as I used, hot Madras curry powder (about 2 tablespoons).

2 tablespoons olive oil
1 onion, chopped
800 g carrots, peeled, roughly chopped
1 bay leaf
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon ground coriander
2 teaspoons paprika
1.25 liters chicken stock
½ cup yogurt, thick and natural
2 tablespoons cilantro, chopped

Heat the olive oil in a saucepan, add the onion and carrot and cook over low heat for 30 minutes.

Add the bay leaf and spices and cook for another 2 minutes. Add the stock, bring to the boil, then reduce the heat and simmer uncovered for 40 minutes, or until the carrot is tender. Cool slightly, then blend in batches in a food processor (or puree with a stick blender). Return to the saucepan and gently reheat. Season as necessary with salt and pepper.

Combine the coriander and yogurt in a bowl. Pour the soup into bowls and top with a dollop of the yogurt mixture. Garnish with fresh coriander.