Preparation Steps

• Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
• To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part.
• Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
• Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.
• Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook until the onion is softened and turning translucent, about 5 to 7 minutes.
• Add garlic, coriander, and cumin. Cook until fragrant, about 30 seconds to 1 minute. Pour in vegetable broth and water, scraping up any browned bits on the bottom.
• Add the roasted carrots to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook for 15 minutes.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Transfer the hot soup to a blender in batches, if necessary.
• Add butter, lemon juice, and several twists of black pepper. Blend until completely smooth. Adjust seasoning with salt and pepper to taste.
• Serve hot. This soup keeps well in the refrigerator for about four days or for several months in the freezer.