• 2 tablespoons (30 ml) olive oil
• 2 pounds (905 grams) carrots, peeled, diced or thinly sliced
• 1 large onion, finely chopped
• 4 regular or 6 small garlic cloves, peeled and smashed
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt, plus more if needed
• Pinch of Aleppo pepper or red pepper flakes
• 4 cups (945 ml) vegetable broth

Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls.