Instructions: Warm the olive oil in a large saucepan over medium heat. Add the onion and cook until tender and translucent, 8 to 10 minutes. Add the ginger, cinnamon, cumin, and sugar or honey and cook for another 2 minutes. Add the carrots and enough stock or water to just barely cover the carrots. Simmer, covered, stirring occasionally, until the carrots are tender and the liquid is reduced, 15 to 20 minutes. Season to taste with salt and sprinkle with the herbs.

Serves 6.

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