Heat oil in a large pan, add leek and cook 2 minutes or until softened.
Add frozen Birds Eye Carrot Rings, orange juice, stock, undrained Edgell Chick Peas and mixed spice. Bring to the boil; cover and simmer for 15 minutes.
Remove from heat and puree. Reheat to serve, top with a dollop of yoghurt and garnish with mint leaves.