Preheat the fryer to 177°C (350°F) and a convection oven to 204°C (400°F) on high fan. Peel the carrots and reserve the peels to fry for garnish.
Fry the carrot peels with the baskets removed, turning with a spider (1 minute).
Remove the peels, allowing the excess oil to drip away before transferring to a half-size sheet tray lined with paper towel.
Working on a cutting board with a chef’s knife, place a carrot facing you horizontally. Remove the tops and discard.
Hold the carrots with your anchor hand and the knife at a 45-degree angle. Cut and then roll the carrot a quarter turn toward you. Cut, roll; cut, roll—this style of cut will allow the carrots to have the same surface areas and approximately the same uniform cook time.
Add the carrots to a stainless steel bowl and toss with the oil blend and salt and pepper.
Add the carrots to a half-size sheet tray lined with parchment and bake in the convection oven for about 8 minutes or until just tender.
To plate, ladle 57 g of the curried carrot bisque down first, followed by the carrots. Then spoon down the yogurt and the kale pesto. Garnish with fried carrot peels and carrot tops as desired.