Carrot soup with dukkah

Interesting combination of tastes, in general a very nice soup!
Adapted from gourmet traveller.

800g carrots, grated
900 ml chicken stock
small onion, chopped
2 garlic cloves
salt, black and red pepper
pinch of ground coriander
1/4 cup honey
small bunch of parsley

greek yogurt to serve

handful hazelnuts
olive oil
salt
black pepper
1 ts cumin powder
1 ts sesame seeds
1 ts coriander

Heat in heavy pan oil, add garlic, onion and coriander, cook for a couple of minutes, add carrot, honey and stock, cover and let it boil, cook until carrot is tender, app.10 minutes. Add parsley.
For dukkah (egyptian spicy blend) process all ingredients until smooth, adding oil gradually.
Blend soup with stick blender until creamy. Serve with yogurt and toasts with dukkah.