Toast almonds in a skillet over moderate heat until golden, about 4 minutes. Transfer to a work surface to cool, then finely chop.

Add coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind.

In a medium bowl, mix the ground almonds with the spices.

Add sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to the spice grinder.

Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Transfer to the grinder and let cool completely.

Grind the sesame seeds and coconut to a coarse powder. Add to the almond-spice mixture and season with 1/2 teaspoon each of salt and pepper.

In a large saucepan, cover the carrots with water and bring to a boil.

Reduce the heat to moderate and simmer until tender, about 20 minutes.

Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly.

Remove from the heat and coarsely mash the carrots with a fork.

Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger.

Season with salt and pepper.

Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix.