Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes. Puree, or immersion blend, half the soup in a blender until smooth. Stir puree into remaining soup in pan. Divide soup among bowls, and garnish with parsley.