Preheat your oven to 400°F (200°C).

Chop your carrots, onion, and garlic, drizzle with olive oil, and season with salt, pepper, cumin, coriander, and smoked paprika. Toss until well coated.

Roast the vegetables in the preheated oven for about 30 minutes, stirring halfway through.

Transfer the roasted vegetables to a large pot and add vegetable broth. Bring to a gentle simmer for about 5 minutes.

Blend the soup until smooth using an immersion blender or a regular blender in batches.

Taste the soup and stir in lemon juice or apple cider vinegar. Adjust seasoning with salt and pepper as needed.

Serve the soup in bowls, garnished with fresh herbs or a drizzle of cream or yogurt.