Chilled Minty Carrot Soup With Dukkah Yogurt Recipe

Name: 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