1 1/2 pounds carrots, peeled and sliced

1/2 teaspoon cumin seeds, lightly toasted and ground

3/4 teaspoon caraway seeds, ground

1/2 teaspoon Aleppo pepper or mild chili powder

Salt to taste

3 tablespoons extra virgin olive oil

1 to 2 tablespoons fresh lemon juice (to taste)

Salt to taste

For the optional seasoned yogurt:

1/2 cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt

1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon finely chopped mint