1-Step 1: Prepare the Carrots Peel and slice 2 pounds of carrots diagonally into ½ inch thick pieces. Toss them with 2 tablespoons of extra-virgin olive oil and ½ teaspoon of fine sea salt, then spread on a lined baking sheet in a single layer. Roast for 25 to 40 minutes until tender and caramelized, tossing halfway through to ensure even cooking.

2-Step 2: Cook the Base While the carrots roast, heat the remaining 1 tablespoon of extra-virgin olive oil in a pot over medium heat. Add the chopped yellow onion and ¼ teaspoon of fine sea salt, cooking for 5 to 7 minutes until translucent. Stir in 2 cloves of garlic (pressed or minced), ½ teaspoon of ground coriander, and ¼ teaspoon of ground cumin, cooking for 30 seconds to 1 minute until fragrant.

3-Step 3: Combine and Simmer Pour in 4 cups of vegetable broth or water and 2 cups of water, scraping the pot bottom to release any bits. Add the roasted carrots, bring to a boil, then reduce heat and simmer for 15 minutes. This step blends the flavors beautifully, enhancing the soup’s creamy texture.

4-Step 4: Blend and Season Remove from heat and let cool slightly. Blend in batches until smooth using a stand blender yields a smoother texture. Add 1 to 2 tablespoons of unsalted butter, 1 ½ teaspoons of lemon juice, and freshly ground black pepper to taste, then blend again. Adjust seasoning as needed for the perfect balance.