Creamy Roasted Carrot Soup

Ingredients

2 lb carrots

3 tbsp olive oil (divided)

¾ tsp sea salt (divided)

1 medium onion, chopped

2 cloves garlic, minced

½ tsp ground coriander

¼ tsp ground cumin

4 cups vegetable broth

2 cups water

1-2 tbsp unsalted butter

1 ½ tsp lemon juice

Ground black pepper

Directions

Preheat oven to 400*F.

Peel and cut carrots and place on pan with parchment paper. Add 2 tbsp olive oil and ½ tsp salt. Toss until lightly coated. Arrange in single layer. Roast carrots until easily pierced with fork (about 25-40 mins). Toss halfway through.

Once they’re almost done roasting, warm 1 tbsp olive oil with onion and ¼ tsp salt. Add garlic, coriander, cumin. Add broth and water. Add carrots and boil.

Cool for 15 mins and then hand-blend with butter, lemon juice, and black pepper. Enjoy!