Place the coriander seeds in a frying pan (with no oil) over a medium heat and cook for 2 - 3 minutes, stirring to make sure that they don't burn. They should begin to look toasted and smell wonderful! Take off the heat, put in a pestle and mortar and grind coarsely.
Place a large saucepan over a medium heat, cover the bottom with 8 - 10 sprays of Frylight and add the crushed garlic. Stir for a minute before adding the chopped carrot and most of the ground coriander seeds. Turn down the heat to low, place the lid on the saucepan and cook for 5 minutes before adding the stock. Season with salt and pepper and then bring to the boil.
Reduce the heat to low and simmer for 15 - 20 minutes until the carrots are tender. Leave to cool for a bit before using a hand immersion blender to blend the soup.
Before serving, garnish with a spoonful of fat free natural yogurt, the left over crushed coriander seeds and some fresh chopped coriander / cilantro.
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.