Carrot and Coriander Soup

• 1 leek, finely chopped
• 1 onion, finely chopped
• 2 celery ribs, finely chopped

In a large pan, combine the leek, onion, celery, and carrots with the olive oil and sauté. Add the coriander. Pour in the vegetable stock, cover and cook everything for 15 minutes until the vegetables are tender. Transfer the soup to a blender and process until smooth, or use an immersion blender. Return the soup to the pan. Spoon the Greek yogurt into the soup and season with the chipotle hot