Wash the carrots with water, remove the ends, and peel them. Cut the carrots into rounds about 1/2 inch.

In a pot, bring water to a boil; the water should be just enough to cover the entire volume of carrots.

Salt the water with half a teaspoon of salt for every liter of water used, and add the sliced carrots and lower the heat.

Cook for 5-7 minutes or until the carrots are tender but still slightly firm. Be careful not to overcook them, as they will become mushy and lose nutritional value. 

Once done, drain the water and  cool the carrots under cold water and 

Transfer the carrots to a serving dish. Add a pinch of black pepper and thyme to taste and a drizzle of olive oil. Mix well and serve.