Boil the Carrots: Peel and slice 2 pounds of carrots, place in a pot, cover with water, add salt, boil for 15-20 minutes until fork-tender.

Sauté the Onion: Heat 2 tablespoons of olive oil in a skillet, add 1 sliced onion, and cook for 5-7 minutes until golden brown.

Toast the Spices: Add 1 teaspoon of ground coriander and 0.5 teaspoon of ground cumin to the onions, cook for 30 seconds.

Blend Together: Drain the carrots, transfer to a food processor, add sautéed onions, 1 tablespoon of maple syrup, 1 teaspoon of apple cider vinegar, and salt. Blend until smooth.

Final Processing: Continue blending to desired creaminess, adjusting salt if necessary. Serve warm, garnished with chopped parsley.