4 servings

Pre time: 15 minutes, Total time: 45 minutes

• 3 tablespoons extra virgin olive oil
• 1 small onion (8 ounces), finely chopped
• 2 cloves garlic
• 1 pound (4-6 medium) carrots
• 1 pound (1 small head) cauliflower
• 1 tablespoons whole coriander
• 6 cups vegetable stock
• 3 tablespoons white miso
• Freshly ground black pepper to taste
• Salt to taste
• Pinch of smoked paprika
• Dash of lemon juice
• ½ teaspoon lemon zest
• Fresh cilantro leaves, for garnish

1. Toast coriander seeds in a dry pot over medium heat until fragrant and golden brown, 2 to 3 minutes. Coarsely grind in a spice grinder or crush with a mortar and pestle.
2. Heat oil over medium-low heat. Sauté onion & garlic, stirring frequently, until softened but not browned, about 8 to 10 minutes. Season with salt, pepper, coriander, and paprika.
3. Add vegetable stock and miso. Stir until miso dissolves. Add carrots and cauliflower. Bring to a simmer and cook, covered, until the vegetables are very soft, about 10 minutes.
4. Remove from heat. Stir in lemon juice & zest. Working in batches, puree the soup in a blender until smooth. Pass through a fine-meshed sieve for a silky smooth texture.
5. Garnish with fresh cilantro. Serve hot or chilled.