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Carrot and Cauliflower Soup

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.

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