Bring 2 quarts of water to a boil in a saucepan.

Add carrots and cook for 3 minutes or until crisp-tender.

Drain the carrots.

Place garlic in a food processor.

Pulse 3 times or until finely chopped.

Add cilantro to the food processor.

Pulse 3 times or until combined.

Add dill, olive oil, orange juice, cumin, and salt to the food processor.

Pulse 3 times or until well combined.

Spoon the dill mixture over the carrots.

Toss gently to coat the carrots.

Serve warm or at room temperature.