Low-Glycemic Roasted Carrot Soup with Cauliflower

Ainekset

• 1 pound carrots, peeled and cut diagonally
• 1 pound cauliflower florets
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon fine sea salt, divided
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 4 cups vegetable broth, low-sodium
• 2 cups water
• 1 to 2 tablespoons unsalted butter
• 1 1/2 teaspoons fresh lemon juice