Found this post, pic & recipe at pikelet&pie.com.Here's her Carrot Soup recipe...
Itself adapted from Gourmet Traveller...
As she says "...the dukkah is necessary..."
Enough said!
This soup needs flavourful carrots and good quality homemade chicken stock to make it work, otherwise it will be insipid at best. The honey enhances the sweetness but should be balanced by the savouriness of the stock. This soup is very simple and the dukkah is necessary to add interest. Without it this is really just a bowl of liquidy carrot, delicious but boring. Make this when carrots are at their best, or when they are foisted ‘pon you in the market.
3 Tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, finely chopped
1 kg carrots, peeled and coarsely chopped
1 litre chicken stock
1/4 cup honey
Unsweetened natural yoghurt to serve.
Heat olive oil in a medium sized pan over medium-high heat.
Add the onion and stir for a few minutes.
Add the carrot and let fry until lightly golden, being careful not to burn the onions.
We want to get the vegetables a bit caramelised, but not burned.
This stage may take up to 10 minutes depending on how big your pan is.
When ready, add the honey, garlic, chicken stock and salt and pepper.
Turn down the heat and simmer until carrots are very tender.
Blend soup, and serve with dukkah, yogurt and bread.
