Heat oil in a large saucepan, add leek and sauté for 2 minutes until softened.
Add frozen Birds Eye Carrot Rings, orange juice, stock, Edgell Chick Peas and mixed spice. Bring to the boil, cover and simmer for 15 minutes.
Blend or process the soup until smooth, then return to the saucepan to reheat. Ladle into serving bowls and serve with a dollop of yoghurt and garnish with mint leaves.