1.Preheat oven to 200°C. Grease two large oven trays; line with baking paper.
2.Divide carrots, olive oil and cumin seeds between trays; season, then toss to combine. Roast 30 minutes, turning once. Drizzle honey over carrots; roast a further 10 minutes or until golden and tender.
3.Meanwhile, stir currants and vinegar in a small saucepan over medium heat for 2 minutes or until hot. Cool. Combine currant mixture and extra virgin olive oil in a small bowl; season to taste.
4.Transfer carrot mixture to a serving platter; spoon currant mixture over carrots, then dollop with labne. Serve topped with coriander.