Preheat the 400 degrees. Wrap the tomatoes and garlic cloves in parchment and roast until tender. While roasting the tomatoes, heat olive oil in a medium pot. Add the onion and fennel, cook until lightly golden. Stir in the harissa, cumin and salt. Next add the sliced carrots and stir to coat with oil and spices. Cover the mixture with water and allow to simmer until the carrots are tender. Remove from heat and transfer the carrot mixture, roasted tomato/garlic mixture, and lemon juice to a high-speed blender, puree until creamy. You may have to do this 2-3 times until you’ve fully blended the soup. Season with extra lemon, harissa or salt, if desired. Transfer back to the pot and keep warm until ready to serve.