Chilled Minty Carrot Soup With Dukkah Yogurt Recipe

Ingredients

• 4 tablespoons (60ml) extra-virgin olive oil, divided, plus more for drizzling
• 1 medium yellow onion (12 ounces; 340g), peeled and thinly sliced
• One medium leek (10 1/2 ounces; 300g), white and light green parts only, washed well of dirt and sand, sliced in half lengthwise, then sliced crosswise into thin half-moons
• 2 medium cloves garlic, peeled and smashed under the flat side of a knife
• 10 medium carrots (2 pounds; 900g), peeled and sliced into thin rounds
• Kosher salt
• 3 sprigs flat-leaf parsley (optional)
• 10 fresh mint leaves, plus more as garnish
• 1 tablespoon (15ml) white wine vinegar, plus more if desired
• Water or carrot juice, as needed
• 1/2 cup Greek yogurt or labneh
• 1 tablespoon dukkah, plus more for sprinkling

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