Orange top - carrot soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 onions, chopped
• 1 tsp table salt
• 1 tbsp grated fresh ginger
• 1 tbsp ground coriander
• 1 tbsp ground fennel
• 1 tsp ground cinnamon
• 1L vegetable stock
• 500ml water
• 900 g carrots, peeled and cut into 2 cm pieces
• 1/2 teaspoon baking soda
• 2 tablespoons pomegranate molasses
• 125 grams Greek yogurt
• 75 g hazelnuts roasted, peeled and finely chopped
• 1 bunch of finely chopped fresh coriander