Begin by peeling and slicing about 2 pounds of carrots into uniform pieces for even cooking. Place them in a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender.

While the carrots boil, heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 sliced yellow onion and sauté for 5-7 minutes until soft and golden brown.

Once the onions are softened, sprinkle in 1 teaspoon of ground coriander and ½ teaspoon of ground cumin. Stir for about 30 seconds.

Drain the cooked carrots and combine them in a food processor with the onion mixture, 1 tablespoon of maple syrup, 1 teaspoon of apple cider vinegar, and a pinch of salt. Blend until smooth.

Transfer the mashed carrots to a serving dish and garnish with chopped parsley and grated Parmesan cheese if desired. Serve warm.