Toss carrots, squeeze of orange, thyme, bay leaf, and olive oil on a rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, tossing them halfway. Remove the bay leaf.
Meanwhile, purée cumin, turmeric, coconut yogurt, lime juice, ¼ cup cilantro, and a generous drizzle of olive oil. Season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, sesame seeds, and hemp hearts.
Notes
When you’re looking for coconut yogurt, look for one without additives.Recipe courtesy of Lily Kunin