2 lb carrots, peeled and cut in half lengthwise, then into 1 inch pieces

1/4 cup olive oil

1 tsp salt

1 yellow onion, chopped

2 garlic cloves, pressed

1/2 tsp ground ginger

1/4 tsp ground cumin

1/4 tsp ground coriander

3–4 cups vegetable or chicken stock

1/4 tsp black pepper

1/4 tsp oregano

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Preheat oven to 350°F and line a baking sheet with aluminum foil.
Place chopped carrots on the baking sheet and drizzle with 2 tablespoons of olive oil. Roast for 35–40 minutes, stirring occasionally, until soft and golden.
In a large pot, heat the remaining 2 tablespoons olive oil over medium heat.
Add chopped onion and cook for 2 minutes. Stir in garlic and cook for 1 more minute.
Add roasted carrots, ginger, cumin, coriander, salt, pepper, oregano, and stock.
Simmer for 12–15 minutes.
Remove from heat and let cool for about 10 minutes.
Use an immersion blender to puree until smooth. Serve warm.
Alternatively, for Instant Pot: Combine all ingredients in the Instant Pot, cook on high pressure for 12 minutes, quick release, then blend until smooth.

Roasting the carrots adds depth of flavor, but can be skipped for a quicker version.

Add coconut milk or a handful of cashews for extra creaminess without dairy.

Top with toasted pumpkin seeds or croutons for added texture.

Use bone broth for added nutrients and richer flavor.

Freezer-friendly—great for meal prep.