Remove and discard tops from carrots; peel carrots. (If some are thick, cut in half lengthwise so all are roughly the same size.) Heat cumin seeds and 1 1/2 tablespoons of the oil in a high-sided 13- to 14-inch skillet over medium until cumin seeds begin to sizzle, about 3 minutes. Add carrots and salt; stir to coat carrots. Increase heat to medium-high; cook carrots, turning occasionally, until lightly browned in spots, 6 to 9 minutes. Stir in orange peel strips, orange juice, 2/3 cup of water, and ancho chile powder. Increase heat to high; bring to a boil. Reduce heat to medium; simmer, turning carrots occasionally, until they are tender-crisp when pierced with a paring knife, 15 to 18 minutes. Remove from heat; gently transfer carrots to a large plate, reserving liquid in skillet. 

Return skillet to medium heat; continue to cook liquid, stirring often, until slightly reduced, about 3 minutes. Pour sauce through a fine mesh strainer into a small bowl; discard solids. Stir in desired amount of honey; set aside.

Heat remaining 2 tablespoons oil in a separate large skillet over medium until shimmering. Add ginger, coriander, and, if desired, chile. Cook, stirring constantly, until fragrant and ginger is slightly softened, 1 minute. Return carrots to skillet. Cook, stirring often, until warmed through, 2 minutes. Remove skillet from heat. Add orange sauce; stir to coat carrots. Gently transfer carrots to a large serving platter; spoon orange sauce on top. Drizzle 4 tablespoons Coconut-Buttermilk Sauce evenly over carrots; sprinkle evenly with pistachios and mint. Serve with remaining Coconut-Buttermilk Sauce.