Chop the carrots, place into a saucepan and cover with cold water. Bring to the boil and add a tsp of salt. Simmer until the carrots are well cooked. Drain the water and return the carrots to the saucepan. Add the miso paste and So Good™ almond milk. Use a blender to puree the mixture until smooth. Check the seasoning and add salt or miso paste as required.
Peel the carrot and then continue to peel into long strips. Chop the slices into 1 cm sections. In a small saucepan mix the vinegar, honey and salt. Place on a low heat and simmer until the salt and honey dissolve. Remove from the heat. Place the carrots and the vinegar mixture into a container with a lid and leave for at least one hour, but preferably overnight. If not using straight away, store in the fridge.
Heat an oven to 150°C. Place the almonds and sesame seeds on one side of a baking tray and the cumin and coriander on the other. Place in the oven for 5 minutes until almonds are golden. Remove and allow to cool. Place the cumin and coriander seeds on a chopping board and crush and grind them with the base of a pan, or use a mortar and pestle. Roughly chop the almonds and place into a bowl with the sesame seeds, salt, chilli flakes, cumin and coriander.
Place the hot carrot puree into a bowl and top with a scattering of pickled carrots and the dukkah.