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Peel the carrots and cut them to 1cm thick rounds. Bring a pan of water to the boil and add the carrots – do not put salt in at this stage. Cook until the carrots are really tender, then drain and whizz the carrots in a blender or food processor to a smooth purée, then season.
Dilute the harissa with 1 tbsp of water, then peel and crush the garlic. Mix these with the caraway seeds, the vinegar and oil into the carrots. Put in a serving dish and decorate with your choice of toppings. Cover and put in the fridge to cool. Serve chilled with pitta or Arabic bread.