Start by heating your vegetable oil in a large pan or skillet and add the chopped onion, then fry for around five minutes or until they have softened.

Next add the chopped potatoa and sprinkle in the ground corriander, give it a good stir and cook for another minute or so.

Ensure your carrots are chopped evenly - this helps ensure they all cook evenly.  Add to the pan and stir in with other ingredients.

Now you can add your stock this can be either vegetable or chicken stock.  Bring it to the boil, then reduce the heat to a gentle simmer

Cover your pan and let it simmer for twenty minutes or so, stirring occasionally

If you have a bar mixer then you can liquidise it in the pan - which is easiest - otherwise tip it into a blender to reduce it to a thick soup consistency.

Now comes the taste test - add some salt and pepper to taste.

Decant to soup bowls, sprinkle some chopped, fresh corriander leaves on to and finally a dollop of yoghurt.