How to Make It
In a large, deep skillet, heat the oil. Add the garlic, cumin and caraway and cook over moderately low heat until fragrant, 1 minute. Add the carrots, a generous pinch of salt and enough water to just cover the carrots and bring to a boil. Simmer over moderately low heat, turning once, until crisp-tender, 12 to 15 minutes. Using tongs, transfer the carrots to a plate. Let cool completely, then cut into 1/2-inch rounds.
Meanwhile, boil the braising liquid over moderately high heat until reduced to 1/2 cup, about 15 minutes. Stir in the orange and lemon zest and juice.
In a serving bowl, toss the carrots with the jalapeño and the reduced braising liquid and season with salt. Refrigerate until well chilled, about 1 hour. Stir in the cilantro and mint and serve.