Carrot soup with coriander yoghurt #yum

The carrots lurking in the fridge were begging me to do something with them.
What to cook?
I went straight to Neil Perry .
This spicy and creamy soup recipe was talking to me.
You need to roast the carrots and cumin first : it adds the deeper flavour and then whizz it up.

You need for 4 fashionistas and 35 models:
8 medium carrots, peeled
1 tsp cumin seeds
4 tbsp extra virgin olive oil
25g unsalted butter
2 medium brown onions, roughly chopped
2 cloves garlic, finely chopped
1 tsp fresh ginger, grated
sea salt and freshly ground white pepper, to season
1/2 tsp white sugar
3/4 cup floury potatoes (such as sebagos), peeled, and cut into 1cm dice
5 cups (1.25 litres) fresh chicken stock
4 tbsp pouring (single) cream
For coriander yoghurt
1 tbsp coriander leaves, finely chopped
several mint leaves, finely chopped
1/2 tsp lemon juice
1/2 clove garlic, finely minced
1/2 cup plain thick yoghurt
sea salt and white pepper, to taste

•    Slip into a cashmere trackies.  Pull on tie dye socks and furkinstocks.
•    Pour a gallon of wine. Gulp.
•    Make the coriander yogurt first : mix everything together and adjust the seasoning to taste.
•    Preheat oven to 160ºC.
•    Preheat yourself and add a camel cashmere cardigan.
•    Cut carrots length ways into eighths, then cut each piece in half.  Think stick figure models.
•    Combine the carrots, half the cumin seeds and half the olive oil in a large baking dish.
•    Roast for 1 hour, or until carrots are tender and lightly browned as George Clooney in Como.
•    Shaking the dish occasionally. As you do to George.
•    Meanwhile, dry roast (without oil) the remaining cumin seeds in a small pan over a low heat until fragrant.
•    Using a mortar and pestle, crush the roasted seeds until finely ground.
•    Heat remaining oil and butter in a large, heavy-based saucepan.
•    Add ground cumin, onion, garlic, ginger and salt.
•    Sweat over a very low heat for about 10 minutes or until onion is very soft. That’s the onion garlic mix : not you.
•    Add sugar and potatoes, cook, stirring, for a further 5 minutes on medium.
•    Add roasted carrots and chicken stock and simmer, covered, for about 30 minutes or until vegetables are very tender. Like a YSL bag.
•    Process with a stick blender until very smooth. Think crème de la Mer.
•    Stir in cream and pepper.
•    Add more chicken stock if necessary to give the desired consistency.
•    Divide between 4 large chic bowls.  Accessorize with a dollop of coriander yogurt.
•    Divine.