Bring a large pot of water to a boil with 1 tablespoon of salt. Add the carrots into the boiling water and cook for about 5 to 8 minutes until fork tender.

Add the oil to a skillet, once the oil is hot add the garlic and saute until golden. Add the boiled carrots, harissa and paprika and sauté for 3 minutes until the carrots are coated.

Transfer to a mixing bowl and add the caraway seeds, vinegar and remaining 1 teaspoon of salt. Mix well.

Serve warm or at room temperature.