Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool.

Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool.

Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.

Preheat oven to 425°. Place the carrots, onions and garlic on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat.

Roast about 25 minutes until the onions are just beginning to brown, remove onions and garlic. Roast the carrots an additional 10-20 minutes until the carrots are tender and just beginning to brown, about 35-45 minutes total. Let the carrots cool slightly.

Transfer the onions and garlic to a large pot with 1 tbsp of butter and salt and pepper. Add 3 tablespoons of apple cider vinegar and cook until reduced, about 3-5 minutes, stirring occasionally.

Add the chicken stock and spices to taste (cinnamon, turmeric, cumin, nutmeg and omani). Bring to a simmer and add carrots. Simmer about 30 minutes until carrots are soft.

Using an immersion blender (or in batches in a blender), blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Season soup to taste with salt and pepper.

Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah and garnish with fresh cilantro.