http://www.food52.com/recipes/848_moroccan_carrot_salad_with_harissa
This is a good salad, but I also took this a step farther and turned it into soup. Lots of flavor!

Here are 2 you might like: http://www.food52.com/recipes/9743_roasted_carrot_soup
and http://www.food52.com/recipes/8480_creamy_carrotginger_soup

Great pureed vegetable soup, reminiscent of one I had in a pub in Ireland last year --carrot is the star:

CARROT-CUMIN-CORIANDER SOUP

Ingredients:
2 Tbsp olive oil
2 lbs carrots, peeled and chopped
1 medium onion, peeled and chopped
1 medium potato, peeled and chopped
6 cups chicken stock
1 Tbsp + 2 tsp ground cumin
2 tsp ground coriander
Salt and ground black pepper to taste
Crushed walnuts (optional)

Directions:
1. Clean, peel and cut all vegetables into chunks so they will cook quickly.
2. Heat oil in large pot. Saute carrots, onions and potato for about 5 minutes to heighten flavors.
3. Add chicken stock. Cook over medium heat until vegetables are well cooked (about 20 minutes).
4. Using an immersion blender, blend until quite smooth. (This may also be done by putting vegetables into a free-standing blender.)
5. Add cumin, coriander, salt and freshly-ground pepper. Adjust seasonings to taste. Serve with crushed walnuts on top if desired.