Carrot, Yoghurt, Cumin Soup

Ingredients

• 6 garlic cloves, finely chopped
• 1 bunch flat-leaf parsley, leaves only, roughly chopped
• ½ tsp crushed dried chilli
• 3 tbsp olive oil
• 20 carrots, finely diced or pulsed in a food processor
• 2½ tbsp honey
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tbsp ground cumin
• 500ml milk
• 250ml double cream
• 250ml water
• salt and freshly ground black pepper
• coriander leaves, to serve
• nigella (black onion) seeds, to serve
• Greek-style yoghurt, to serve