Preheat your oven to 350°F (180°C) and line a half sheet pan with parchment paper. This makes for easy cleanup later.
Spread the carrots evenly on the sheet pan, then drizzle with 2 tablespoons of olive oil. Season with salt and black pepper, tossing the carrots to ensure they are well coated. Roasting the carrots will enhance their natural sweetness.
Place the pan in the oven and roast for 30 to 40 minutes. Flip the carrots halfway through to ensure even cooking. They are done when they can be easily pierced with a fork; mine usually take about 35 minutes.
While the carrots roast, heat the remaining tablespoon of olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and sauté until soft and translucent, stirring occasionally to prevent burning.
Once the onion is ready, add the minced garlic and cook for an additional 30 seconds, stirring to release its aroma.
Next, add the ground coriander, cumin, and paprika to the pot. Sauté for another 30 seconds, allowing the spices to toast and deepen in flavor.
By now, your roasted carrots should be ready. Add them to the pot along with the vegetable stock or water. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat and let it simmer for 5 minutes. This allows the flavors to meld beautifully.
Remove the pot from heat and carefully transfer the mixture to a blender. Add the lemon juice and season with more salt if desired. Blend until smooth and creamy.
Serve your Roasted Carrot Soup immediately in bowls. For added texture, top with croutons and fresh herbs like basil. Enjoy!
