Instructions: Scrub carrots. Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. In a separate saute pan, toast the cumin over moderate heat until fragrant.

Drain the carrots and toss with lemon juice. Add the cumin. Sprinkle with sugar. Adjust flavor with red and black peppers. Add the fresh chopped mints and toss. Serve immediately.

This recipe yields 4 servings.

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