Peel and dice the garlic and ginger. Peel and grate the carrots.
Wash and coarsely chop the parsley. Roast the almonds in a pan without fat, stirring constantly. As soon as they turn color, add garlic, ginger and 4 tablespoons of olive oil. After 2 minutes, stir in carrots, sugar, salt and coriander. Simmer over medium heat with the lid on for 3 minutes.
Remove the pan from the heat. In a bowl, combine the remaining olive oil, lemon juice and parsley and add the carrot mixture. Blend to a paste with the help of a blender stick.