Preheat oven to 450°. Toss carrots, squeeze of orange, thyme, bay leaf, and olive oil on a rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, tossing them halfway. Remove the bay leaf.
Meanwhile, purée cumin, turmeric, coconut yogurt, lime juice, ¼ cup cilantro, and a generous drizzle of olive oil. Season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, sesame seeds, and hemp hearts.
Note: When you’re looking for coconut yogurt, look for one without additives. I purchase Anita’s yogurt at my local grocer.