1-Getting started with carrot soup is as easy as turning on your oven, and you’ll love how these steps turn simple veggies into something special. Begin by preheating the oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper if you have it on hand. This sets the stage for roasting the carrots, which brings out their sweet, caramelized flavor.

2-Peel and slice the 2 pounds of carrots diagonally about ½ inch thick, then toss them with 2 tablespoons of the extra-virgin olive oil and ½ teaspoon of the fine sea salt. Spread them in a single layer on the baking sheet and roast for 25 to 40 minutes, tossing halfway through, until they’re tender and golden. While the carrots roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat, add the chopped medium yellow onion and ¼ teaspoon of the salt, and cook for 5 to 7 minutes until it’s translucent.

3-Stir in the 2 cloves of pressed or minced garlic, ½ teaspoon ground coriander, and ¼ teaspoon ground cumin, cooking for 30 seconds to 1 minute until fragrant. Pour in the 4 cups of vegetable broth and 2 cups of water, scraping up any tasty bits from the pot’s bottom, then add the roasted carrots and bring everything to a boil. Reduce to a simmer for 15 minutes, let it cool slightly, and blend in batches until smooth using a blender for the creamiest result.

4-Finally, stir in 1 to 2 tablespoons of unsalted butter, 1 ½ teaspoons of lemon juice, and freshly ground black pepper to taste, then adjust seasonings as needed. Serve it warm, and remember it keeps well for up to four days in the fridge. This method works great for busy parents or working pros looking for a reliable recipe.