new england carrot, apricot and sesame soup

8 oz dried apricots, soaked overnight in 1.2 litres of water
1 medium onion, finely chopped
3 medium carrots, thinly sliced
1 cinnamon stick
1 bay leaf
570ml light chicken stock
salt and freshly ground black pepper
150ml greek yogurt
1 tbsp clear honey

garnish: clear honey, toasted sesame seeds

drain apricots and set aside 570ml of the soaking liquor. Place apricots, liqour, onion, carrots, cinnnamon, bay leaf, stock, salt and pepper in a saucepan. Cover and simmer gently for 50 mins, adding more water if necessary. Remove cinnamon stick and bay leaf, skim off any fat. Cool a little, then purée with the yogurt. Taste for seasoning. Chill very well.