Roasted carrot soup

This soup is a variant of a soup recipe I found online because, as ever, I didn't have quite the right ingredients. It was, however, delicious in the variation I made it in, so I wanted to record it here. The recipe takes about an hour to an hour and a quarter.

Ingredients 

1.5 kg carrots

3 tablespoons olive oil

¾ teaspoon salt

2 medium onions

1 bock of frozen garlic (or 5 cloves of garlic, peeled and finely chopped or minced)

½ teaspoon ground coriander

¼ teaspoon ground cumin

1 litre of vegetable stock or chicken stock

1 teaspoon of cider vinegar or wine vinegar

freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 200°C (fan). 

2. Peel the carrots and chop them into chunks of about 1.5 cm, only instead of just cutting fat coin shapes with your knife at 90° to the carrot, have your knife at an angle of about 45°, so that you end up with slanting chunks with more surface area.  

3. Place the chopped carrots on a baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss the carrots until they are coated in the oil and salt. Arrange them in a single layer on the baking sheet.

4. Put the carrots in the oven and roast until caramelised (brown) at the edges and easily cut by a fork, , tossing halfway through. This will probably take about 35-40 minutes, but may take as little as 25 minutes with thin carrots of some varieties.

5. During the last 15-20 minutes of the carrots roasting, peel and chop the onions. Add the remaining tablespoon of olive oil to a large saucepan on a medium heat. Add the onions and ¼ teaspoon of salt and fry for 5-8 minutes until translucent and softened.

6. Add the garlic to the onions and stir for about a minute or until the garlic has largely defrosted. Add the coriander and cumin and stir for another 30 seconds. Pour in the stock and give it a good stir.

7. When the carrots have finished roasting, add them to the saucepan of onions and stock. Add the vinegar and season with pepper to taste.

8. Bring the mixture to a boil over high heat, then reduce the heat for a gentle simmer. Cook for 15 minutes.

9. Remove the pan from the heat and let it cool for a few minutes. Then liquidise the soup in a liquidiser in batches, adding more water to adjust the thickness to your preference (and possibly to allow it to liquidise at all). I generally like my soups thick, so the picture at the top is of soup with the minimum necessary extra water added to let the soup liquidise.