Preheat your oven to 400 degrees f. Wash and peel the carrots and trim carrot tops. Place them in a single layer on a large baking sheet lined with parchment paper. Toss with avocado oil and sea salt, and roast at 400 for 15-20 minutes or until fork tender.

While the carrots are roasting, add feta cheese, Greek yogurt, lemon juice, and a drizzle of olive oil to the bowl of a food processor. Blend until everything is combined and creamy. Be sure to scrape down the sides and blend again. If your mixture is too thick and chunky add a little more olive oil. Taste for flavors and add more lemon if needed.

Spread the whipped feta mixture thinly on a serving platter. Once the carrots are done roasting, allow them to cool for 5 minutes, then arrange them on top of the bed of creamy whipped feta. Top with sumac, fresh parsley, a drizzle of olive oil, and flakey sea salt.