Cooking Steps

• Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• Peel the carrots and cut them on the diagonal into pieces about ½" thick.
• Place carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon salt. Toss to coat.
• Roast the carrots until caramelized and tender, 25 to 40 minutes, tossing halfway.
• In a Dutch oven, warm 1 tablespoon olive oil over medium heat. Add onion and ¼ teaspoon salt. Cook until onion is soft, 5 to 7 minutes.
• Add garlic, coriander, and cumin. Cook until fragrant, about 30 seconds to 1 minute. Pour in broth and water, scraping up browned bits.
• Add roasted carrots to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Cool slightly, then transfer soup to a blender in batches. Blend until smooth.
• Add butter, lemon juice, and black pepper. Blend again to combine. Adjust seasoning to taste.
• Serve immediately or store in the refrigerator for up to four days.