Egyptian Spiced Carrot Puree

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1/4 cup blanched almonds or hazelnuts

1/4 cup coriander seeds

2 tablespoons cumin seeds

2 tablespoons sesame seeds

1/4 cup unsweetened dried shredded coconut

Salt and freshly ground pepper

2 pounds carrots, cut into 2-inch lengths

6 tablespoons extra-virgin olive oil, plus more for serving

2 tablespoons white wine vinegar

4 teaspoons harissa (see Note)

1 teaspoon ground cumin

1/2 teaspoon ground ginger

Torn pita bread or thinly sliced baguette, for serving

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