Warm the olive oil in a large saucepan. Add the onions and cook until tender and translucent, about 8 to 10 minutes. Add the ginger, cinnamon, cumin, sugar or honey, and cook for 2 minutes longer. Add the carrots and enough water or stock to just barely cover the carrots. Simmer covered, stirring from time to time, until the carrots are tender and the liquid is reduced and syrupy. Season to taste with a little salt. Sprinkle with chopped herbs.;
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