1. Toast coriander and cumin seeds in small skillet on medium-high heat 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or mortar and pestle.

2. Heat oil in large saucepan on medium heat. Add onion and garlic; cook and stir 6 minutes or until tender. Add 1 tablespoon of toasted seeds, ginger and salt; cook and stir 1 minute. Add broth and carrots; cover and bring to boil. Reduce heat to low; simmer 25 minutes or until carrots are very tender.

3. Spoon 1/2 of the carrot mixture into food processor or blender; cover. With center part of cover removed to let steam escape, process until smooth. Repeat with remaining carrot mixture. Reheat soup, if necessary.

4. For the Topping, mix ingredients in small bowl. Stir in remaining toasted seeds. Serve soup with a dollop of Yogurt Topping.