Carrot-Harissa Toast

For the Carrot-Harissa Spread:
Kosher salt, to taste
12 ounces (3 large) carrots, peeled and roughly chopped
3 tablespoons DaVinci olive oil
2 tablespoons lemon juice
1 tablespoon harissa

For the Hearts of Palm Salad:
Reese Hearts of Palm, sliced into bite-sized pieces
1 teaspoon coriander, toasted
1 teaspoon fennel seeds, toasted
1 teaspoon whole black peppercorns, toasted
¼ teaspoon caraway seeds, toasted
¼ teaspoon cumin seeds, toasted
½ cup freshly squeezed orange juice
1 tablespoon blue agave
1 tablespoon DaVinci olive oil
Kosher salt, to taste

For Assembly:
4 slices sourdough bread, toasted
Carrot-top leaves, for garnish
Carrots shaved into thin ribbons
Reese Hearts of Palm, sliced into bite-sized pieces