Moroccan steamed carrot salad

• 500 g (about 1 lb) carrots, peeled and sliced into thin rounds • 2–3 tbsp olive oil • 2 cloves garlic, finely minced • 1 tsp ground cumin • ½ tsp ground paprika (sweet or smoked, optional) • ¼ tsp ground cinnamon (optional, but traditional in some versions) • ½ tsp ground coriander (optional) • Juice of ½ lemon (or to taste) • 2 tbsp chopped fresh parsley or cilantro • Salt and pepper to taste • Pinch of sugar or honey (optional, balances acidity)

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