In a large cast iron pan toss peeled carrots, garlic cloves, ginger and scallion tops (only the white part) with salt, pepper, curry powder and avocado oil. Roast for about 45 minutes tossing every 15 minutes
In a pot simmer harissa,tomato paste, chicken stock and coconut cream. After carrots have been roasted add them to the pot along with garlic, scallions and ginger.
Simmer on low for about 45-60 minutes and carrots are completely soft. Add vinegar and cilantro then purée until smooth. Top with scallions and curry yogurt sauce. For extra smooth soup strain through a fine mesh sieve before serving.
Serving Size about 8 oz (1 cup) w/ 1 tbsp yogurt sauce.