Israeli Carrots - cooking recipe

Ingredients

2 quarts water
1 lb baby carrots, halved
1 garlic clove
1/2 cup fresh cilantro
2 tablespoons fresh dill (I used 1 t of dried)
1 tablespoon olive oil
1 tablespoon orange juice
1/2 teaspoon cumin
1/4 teaspoon kosher salt

Preparation

Bring water to boil and add carrots. Cook 5 minutes and drain.
Place garlic, cilantro and rest of ingredients in a food processor until combined. Spoon mixture over carrots and toss to coat. Serve warm or room temperature.