Ingredient:

• 2 pounds carrots
• 3 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon fine sea salt, divided, to taste
• 1 medium yellow onion, chopped
• 2 cloves garlic, pressed or minced
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• 4 cups vegetable broth (or water)
• 2 cups water
• 1 to 2 tablespoons unsalted butter, to taste
• 1 ½ teaspoons lemon juice, to taste
• Freshly ground black pepper, to taste