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Lemony Carrot and Cauliflower Soup
Ingredients
  • 1 T. coriander seeds
  • 2 T. extra-virgin olive oil more for serving
  • 1 large white onion peeled and diced
  • 2 large garlic cloves finely chopped
  • 5 medium carrots peeled and cut into 1/2 inch pieces
  • 1 1/2 t. kosher salt to taste
  • 3 T. white miso
  • 1 small head of cauliflower trimmed and cut into florets
  • 1/2 t. lemon zest
  • 2 T. lemon juice to taste
  • Smoky chile powder or smoky paprika for garnish
  • Coarse sea salt for serving
  • Cilantro leaves for garnish
Instructions
  1. Toast coriander seeds in a large heated soup pot with no oil until seeds are medium golden-brown. This will take 2-3 minutes. Be careful not to burn the seeds. After toasting the seeds, grind them until they are very fine a food grinder or coffee mill (a dedicated one for spices). Set aside.
  2. Heat olive oil in a large soup pot over medium heat. Add diced white onion and sauté until the onion is soft and beginning to color. This will take about 10 minutes. Add chopped garlic to your pot and cook with the onion for one minute.
  3. Add carrots, ground coriander, salt and six cups of water to the soup pot. Heat the mixture to a simmer and then add the three tablespoons of white miso to the broth. Stir the broth until the miso is dissolved. Simmer this mixture for about five minutes. Add the cauliflower florets and cover your pot. Cook over medium heat until the cauliflower (and other vegetables) are tender. This will take about ten minutes.
  4. Remove the soup from the heat. Let the mixture cool. Puree soup with a blender or an immersion blender. You want the soup to be a velvety smooth puree. When I used the immersion blender for this process, my soup retained more texture. I preferred the soup prepared this way rather than pureed in my blender.
  5. Add lemon zest and lemon juice just before serving.
  6. Drizzle with fine quality extra virgin olive oil and garnish with chopped cilantro. smoked chile and coarse salt. (Alternatively, swirl a bit of heavy cream into the soup just before serving and garnish with cilantro, chile and salt.)