Chilled Minty Carrot Soup with Dukkah Yogurt

Ingredients

• 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 1 medium yellow onion, peeled and thinly sliced
• One medium leek, 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, peeled and sliced into thin rounds
• Kosher salt
• 3 sprigs flat-leaf parsley, optional
• 10 fresh mint leaves, plus more as garnish
• 1 tablespoon 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

Directions

1. Warm 3 tablespoons (45ml) olive oil in a large pot or Dutch oven over medium heat until it looks glossy and fluid. Add the onion, leek, and garlic, then cook, stirring now and then, until the vegetables have softened without taking on color, about 10 minutes. Mix in the carrots and season with salt. Add the parsley, if you’re using it. Pour in enough cold water to cover everything and bring the pot to a gentle simmer. Lower the heat so it keeps simmering, and cook until the carrots are tender enough to pierce easily with a fork.
2. Remove and discard the parsley. Spoon both the broth and vegetables into a blender jar. Take out the center plug from the blender lid so steam can escape, secure the lid, and place a folded clean dish towel over the opening, holding it in place with your hand. Begin blending on the lowest setting, then slowly work up to the highest speed, continuing until the soup is fully smooth. For an extra-refined finish, strain the soup base through a fine-mesh strainer.
3. Chill the soup base in the refrigerator, or use an ice bath if you want to cool it more quickly. Pour the chilled base into a clean blender jar, add the mint leaves, and blend until the mint is broken into tiny green flecks. Move the soup base to a large mixing bowl, then whisk in the remaining 1 tablespoon (15ml) olive oil and the vinegar. Add enough water, or chilled fresh carrot juice if you have it, to loosen the soup to the consistency you like; it should feel silky and creamy, not like a heavy purée. Taste and season with salt, adding more vinegar if needed. Put the soup back in the refrigerator until it is well chilled.
4. Meanwhile, stir the yogurt and dukkah together thoroughly in a small mixing bowl. Season with salt and keep it cold.
5. Before serving, taste the soup again and adjust with salt and vinegar if you’d like. Ladle it into bowls, using chilled bowls if you can. Add a spoonful of the cold yogurt mixture to each serving, scatter more dukkah over the top, garnish with mint leaves, drizzle with olive oil, and serve cold.