Roasted Carrot Harissa and Crème Fraiche Crostini

INGREDIENTS

• 2 1/2 cups cups carrots, peeled and sliced ½-inch thick, on the bias (I used 5 medium carrots)
• 1/4 teaspoon black caraway seeds
• 3 dried Chile de Arbol chilies (each about two inches in length), stemmed, seeded
• 3 tablespoons extra virgin olive oil, divided, plus more if necessary
• 1 Baguette, sliced ¼ inch thick on the bias
• 1 medium garlic clove, rough chopped (about 1 teaspoons)
• 3 dried Anaheim or California chilies, stemmed, seeded
• 1/2 teaspoon coriander seeds
• a few pinches of sea salt
• Garlic clove, cut in half (plus more if necessary)
• Italian parsley, Cilantro or Carrot leaves (tops), torn into small pieces, for garnish
• Olive oil, for brushing on baguette slices
• Crème Fraiche (between 1/2 -1 teaspoon per crostini)
• 1 tablespoon lemon juice, plus more to taste if necessary
• 1/2 teaspoon ground cumin