Preheat your oven to 425°F (220°C). Spread the chopped carrots on a baking sheet and drizzle them with 2 tablespoons of olive oil, salt, and pepper. Toss to coat them evenly and spread them out in a single layer.

Roast for about 30-35 minutes, or until they are tender and caramelized, giving them a fantastic depth of flavor. Don’t forget to stir them halfway through to ensure even cooking.

While the carrots are roasting, heat the remaining tablespoon of olive oil and the butter in a large pot over medium heat. Add the chopped onions and sauté until they are translucent, roughly 5-7 minutes. Toss in the minced garlic and grated ginger, stirring until fragrant, about 1 minute.

Once the onions and garlic are beautifully cooked, add the vegetable broth and filtered water to the pot. Bring the mixture to a simmer. It should be bubbling gently.

Once the carrots are done roasting, carefully add them into the pot with the broth mixture. Stir in the ground coriander and cumin, bringing all the flavors together. Let the soup simmer for an additional 10 minutes, allowing the spices to infuse.

Using an immersion blender, puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend it partially for added interest. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

Once pureed to your liking, return the soup to the pot (if using a regular blender) and stir in the lemon juice. Adjust the seasoning with salt and pepper based on your taste. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.