Cut carrots in thick rounds, boil with garlic and salt for 5-10 minutes. Carrots should be medium cooked - not too mushy, not too crunchy.
Drain carrots & garlic, reserve cooking liquid.
In mortar & pestle crush caraway seeds.
Add carrots, garlic, caraway seeds in to food processor. Pulse a few times. Scape bowl. Add harissa, vinegar, salt. process. Add olive oil, process a couple of pulses. You can add cooking liquid, if desired.
Crumble feta and mix with a spoon. Taste, revise seasoning, if necessary. Eat warm or chilled.