Place the carrots and Kosher salt into a medium pot with 2 cups of water. Bring to a boil and cook until the carrots are tender. Drain, but reserve the water.
In a medium nonstick pan heat the olive oil over medium heat and add the onions, garlic and ginger. Cook, stirring often for 5-8 minutes until onions are tender and beginning to brown. Add the coriander,cumin, cinnamon, cayenne and stir together. Cook over low for 1-2 minutes.
Put the carrots, onions, and 1/4 of the carrot cooking water into the food processor. Process until pureed. Add the tahini and lemon juice and puree again.
Add more cooking water if needed. Taste and season with salt and pepper if needed. Refrigerate until cold.
Spread each of the naan bread with 1 oz carrot spread. Add a few leaves of spinach and then alternate 2 slices of cucumber then 1 slice radish to cover the top. Drizzle each with 1/2 tsp olive oil and sprinkle with salt and pepper.
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