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Ingredients:

2 pounds carrots
3 cloves garlic, minced
2 tsp paprika
Hot paper to taste
1 tbsp cumin
½ cup lemon juice
Salt to taste
2 tbsp fresh chopped parsley
3 tbsp olive oil

Directions:

1. Peel the carrot and boil in water for about 20 minutes, or until barely tender. Cool and cut into thin rounds.
2. Place the carrots in a mixing bowl and add the remaining ingredients, except the parsley and oil.
3. Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and oil.

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