4 cups water

1 garlic clove, minced

1 lb baby-cut carrots

1 celery stalk, finely chopped

1 tsp ground cumin

1/2 tsp coriander

1/2 tsp sweet paprika

1/2 tsp cayenne pepper, more if you like spicy

Pinch salt

1/2 cup chopped fresh cilantro leaves

3 tbsp extra virgin olive oil

2 tbsp lemon juice

Place the water and garlic in a saucepan. Bring to a boil then add the carrots and cook until tender (15-20 minutes). Drain and let cool.
Transfer the carrots to a mixing bowl. Add the remaining ingredients and toss to combine.
Cover and refrigerate for 30 minutes or until needed. Serve at room temperature.