Carrot And Coriander Soup

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, jalapeño, 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.