Lemon Verbena Yogurt
Blend all ingredients in a high-speed blender until completely smooth and the consistency of yogurt.
Preheat the oven to 225°F. Set aside 2 carrots and slice them into ¼-inch rings. Reserve the sliced carrots in the refrigerator until ready to assemble the dish. Toss the remaining carrots in the olive oil, salt, and chili flakes. Roast the carrots on top of the lemon thyme for 2 hours or until tender. Toss with sumac.