Hearty roasted carrot soup (recipe)

Preheat the oven to 400° F. Peel and cut the carrots diagonally into 1/2-inch thick pieces. Place the carrots on a baking sheet and drizzle with 2 tablespoons of olive oil and 1/8 teaspoon of salt. Toss until the carrots are lightly coated. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through with a fork, about 25 to 40 minutes, tossing halfway.

In a large saucepan, heat the remaining oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until soft, stirring occasionally. Stir in 1 tablespoon coriander. Stir in the carrots, water, orange juice and 1/8 teaspoon salt. Reduce the heat to medium and bring to a simmer. Reduce the heat to low and simmer covered for 15 minutes.

As the soup simmers, whisk together the sour cream and 1/8 teaspoon coriander in a small bowl. Set aside.

In a food processor or blender (vent the blender lid), process the soup in batches until smooth. You can use a vegetable or chicken broth if needed to change the consistency. Stir in the lemon juice. Top each serving with a dollop of the sour cream mixture. Sprinkle with cilantro and mozzarella cheese, if desired.