Preparation

• Toast coriander and cumin seeds in small skillet on medium-high heat 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or mortar and pestle

• Heat oil in large saucepan on medium heat. Add onion and garlic; cook and stir 6 minutes or until tender. Add 1 tablespoon of toasted seeds, ginger and salt; cook and stir 1 minute. Add stock and carrots; cover. Bring to boil. Reduce heat to low; simmer 25 minutes or until carrots are very tender

• Spoon 1/2 of the carrot mixture into food processor or blender; cover. With center part of cover removed to let steam escape, process until smooth. Repeat with remaining carrot mixture. Reheat soup, if necessary

• For the Topping, mix ingredients in small bowl. Stir in remaining toasted seeds. Serve soup with a dollop of Yogurt Topping