1-Preheat your oven: Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. This step sets the stage for that irresistible roasted flavor that makes the soup stand out.

2-Peel and slice the carrots: Peel and slice the 2 pounds of carrots diagonally about ½ inch thick, then toss them with 2 tablespoons of extra-virgin olive oil and ½ teaspoon of fine sea salt. Arrange them in a single layer on the baking sheet and roast for 25 to 40 minutes until they’re caramelized and tender, remembering to toss them halfway through for even cooking. While the carrots roast, heat the remaining tablespoon of extra-virgin olive oil in a large pot over medium heat.

3-Cook the onion and spices: Add the 1 medium chopped yellow onion and ¼ teaspoon of fine sea salt, cooking for 5 to 7 minutes until the onion turns translucent. Stir in the 2 cloves of pressed or minced garlic, along with ½ teaspoon ground coriander and ¼ teaspoon ground cumin, and cook for 30 seconds to 1 minute until everything smells fragrant. Then, pour in 4 cups of vegetable broth or water and the 2 additional cups of water, scraping up any browned bits from the pot for extra flavor.

4-Add roasted carrots and simmer: Add the roasted carrots to the pot and bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. Once done, remove it from the heat, let it cool slightly, and blend the soup in batches until it’s smooth and creamy.

5-Final seasoning and blending: Finally, stir in 1 to 2 tablespoons of unsalted butter (if using), 1 ½ teaspoons of lemon juice, and freshly ground black pepper to taste, then blend again before serving. The total preparation time is about 1 hour and 5 minutes, and roasting the carrots really enhances their sweetness and complexity while the lemon juice brightens everything up.