For the roasted carrots:
1.Preheat the oven to 200°C.
2. Put the carrots on a baking sheet and drizzle with the honey and olive oil. Sprinkle with the coriander, salt and pepper. Roast until fork-tender, 15 minutes.
For the harissa paste:
1. Mix the poblano chilli, paprika, caraway, cayenne, coriander and cumin together in a small bowl. Add the olive oil, tomato paste, honey, salt, garlic and lemon juice. Mix well until it forms a paste.
2. Put the yogurt in a medium bowl, add 1 tablespoon of the harissa paste and swirl it into the yogurt. Do not mix it in all the way; keep the harissa swirled in the yogurt. (Transfer the remaining harissa paste to an airtight container and keep refrigerated for up to 2 weeks.)
3. Dollop about 1/2 cup of the harissa yogurt onto the center of a plate. Arrange the carrots over and around the yogurt. Sprinkle with the feta and pomegranate seeds. Serve with additional harissa yogurt.