INGREDIENTS 2 lb. carrots, peeled and cut into 2" pieces 4 tbsp. olive oil, divided 1 tsp. ground coriander Salt to taste Freshly ground black pepper 1 large onion, chopped 4 cloves garlic, minced 1 jalapeņo or 1/4 bell pepper, seeds removed and finely chopped 1 c. packed fresh cilantro leaves, plus stems, separated, plus more leaves for garnish 6 c. chicken stock Pinch crushed red pepper flakes Lime wedges, for serving

DIRECTIONS Preheat oven to 425°. Toss carrots with 2 tablespoons oil, coriander, salt, and pepper on a large baking sheet. Roast until carrots are fork tender, 30 minutes. In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes. Add garlic, jalapeņo, and cilantro stems. Cook until fragrant, 1 minute more. Add broth, cilantro leaves, a pinch of red pepper flakes, and roasted carrots. Bring to a boil, then reduce heat and let simmer 15 minutes. Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape. Garnish with more cilantro and serve with lime wedges.