1-Preheat oven to 400°F (200°C) to get things started.

2-Peel and cut 2 pounds of carrots diagonally into pieces about ½ inch thick for even roasting.

3-Toss the carrots with 2 tablespoons of the extra-virgin olive oil and ½ teaspoon of the fine sea salt on a baking sheet.

4-Roast the carrots for 25 to 40 minutes until they’re caramelized and fork-tender, remembering to toss them halfway through for even cooking.

5-Meanwhile, heat the remaining 1 tablespoon extra-virgin olive oil in a pot over medium heat.

6-Add the chopped medium yellow onion and the remaining ¼ teaspoon fine sea salt; cook until the onion is translucent, about 5 to 7 minutes.

7-Stir in the 2 cloves of minced garlic, ½ teaspoon ground coriander, and ¼ teaspoon ground cumin; cook for about 30 seconds until fragrant.

8-Pour in the 4 cups vegetable broth or water and the 2 cups of water, scraping up any browned bits from the pot bottom.

9-Add the roasted carrots to the pot, bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

10-Cool the soup slightly before blending it in batches using a stand blender until smooth for that creamy texture.

11-Stir in 1 to 2 tablespoons unsalted butter, 1 ½ teaspoons lemon juice, and freshly ground black pepper to taste.

12-Adjust seasoning as needed with more salt, pepper, butter, or lemon juice, then serve hot.