Set a large pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a few minutes. Add the sliced jalapeño, 1 tablespoon of the dried mint and 1 tablespoon of the dried oregano. Season with a few big pinches of salt and cook, stirring occasionally, for 5 minutes or until fragrant.

Add the onion and garlic and stir to combine. Cook, stirring occasionally, for 8-10 minutes or until the onion has softened.

Add the carrots and beans and stir to coat them in the oil and other ingredients. Cover the pot, leaving a crack to release steam, and cook for 8-10 minutes. Stir every few minutes or so. Season with another pinch of salt.

Pour in the broth and bring to a simmer. Simmer for 30 minutes, or until the carrots are very soft.

Use a slotted spoon to scoop out 2 cups of the vegetables/beans in the pot. Set them aside and use an immersion blender to blend the rest of the soup until it is smooth. Then add the vegetables/beans back in. Stir to combine and reduce the heat to low.

Add the remaining two teaspoons of dried mint and two teaspoons of dried oregano. Season with salt as preferred.

To make the harissa oil, set a small sauté pan on the burner next to the soup. Set it over medium heat and add the olive oil, sesame seeds and harissa paste. Bring this to a simmer and let it sizzle for 3 minutes. Then turn off the heat.

Add the brown sugar and a pinch of salt and stir. When the oil has cooled enough to taste, taste and add salt as preferred.

To serve, scoop the soup into bowls and drizzle with the harissa sesame oil. Enjoy warm!