Heat oil in a medium saucepan. Add onion and cumin, saute for 3-5 minutes or until softened

Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender

Remove from heat and process with a stick blender until smooth

Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt

Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown

Serve warm with soup