Peel carrots and slice into 1/3" thick coins.

Heat olive oil in a skillet and add the carrots, garam masala, smoked paprika, and cayenne. Saute for 2 minutes. Cover and cook over medium-low heat for 5-8 minutes, removing the lid to stir occasionally, until carrots are fork tender.

Add garlic to the pan and saute for 1 minute. Turn off the heat and set aside to cool for 2-3 minutes.

Add the yogurt, lime juice, and carrots to the food processor. Puree until smooth. Add salt and pepper to taste.

Transfer to a bowl and cover. Refrigerate until chilled. Serve with fresh vegetables and crackers.