Lemony Carrot and Cauliflower Soup
August 4, 2022
This Lemony Carrot and Cauliflower Soup is a recipe you can alter to suit your taste. It has miso paste stirred into it, which gives it a depth of flavor. I also added a splash of cream at the end, though that is optional.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Ingredients
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
6 cups water or vegetable broth
1 ½ teaspoons kosher salt, more as needed
1 small (or half of a large) head cauliflower, trimmed and cut into florets
2 tablespoons lemon juice, more to taste
Directions
1In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
2Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook for 1 minute.
3Add carrots, crushed coriander, salt, and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
4Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let the soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.
Recipe by Melissa Clark
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