If a batch of carrots tastes off, what immediate treatment helps leach out unwanted flavor components?

Soaking the chopped or sliced carrots in water for about 20 minutes

When carrots develop an unwanted flavor, often bitterness associated with excess fertilizer or dehydration, a direct intervention is required before applying heat. Soaking the prepared vegetables—whether chopped or sliced—in plain water for approximately 20 minutes is recommended as a means of flavor correction. This process allows some of the concentrated, undesirable flavor compounds present on or near the surface of the vegetable tissue to leach out into the soaking water. By removing these components prior to cooking, the final dish has a much better chance of tasting neutral or naturally sweet, bypassing the need to heavily mask the off-flavor during the cooking phase.