Israeli Carrots

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2 quarts water

1 pound baby carrots, trimmed and halved lengthwise

1 garlic clove, chopped

1/2 cup chopped fresh cilantro

2 tablespoons chopped fresh dill

1 tablespoon olive oil

1 tablespoon fresh orange juice

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

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