Lightly spiced carrot soup

Heat the oil in a large, heavy-based saucepan. Tip in the onion and garlic and cook, stirring often, for 3-5 minutes until the onion has softened. Stir in cumin and tomato puree, and cook for a further 2 minutes until well combined. Add the carrots, ginger and 1 tsp Canderel. Pour over the stock and bring up to the boil. Then reduce the heat and leave to simmer for 20-25 minutes until the carrots are soft. Puree with a hand blender until smooth. Taste, adding more Canderel if preferred. Spoon over some yogurt.