Preheat the oven to 350 F (180 C).
Remove the tops of the carrots, place them into a roasting pan and drizzle with some olive oil. Toss the carrots to coat, and season with salt.
Place the tray into the oven for 30 minutes, then flip the carrots over and return to the oven for 10-15 minutes until slightly wrinkled with darkened edges.
Meanwhile toast the pumpkin seeds in a small, dry frying pan: Stir them over a medium heat until puffed and fragrant - this will only take a few minutes. Set aside.
In a blender (or a small jug with an immersion blender) blitz together the herbs, garlic, yogurt, chilli and water.
Place the roasted carrots onto a plate or serving dish and layer on the yoghurt dressing. To finish, sprinkle over the toasted pumpkin seeds and some chopped cilantro (coriander).