Lemony Carrot and Cauliflower Soup
The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
- Serves: 4 persons
- 1tablespoon coriander seeds
- 2tablespoons extra-virgin olive oil, more for serving
- 1large white onion, peeled and diced (2 cups)
- 2large garlic cloves, finely chopped
- 5medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
- 1 ½teaspoons kosher salt, more as needed
- 3tablespoons white miso
- 1small (or half of a large) head cauliflower, trimmed and cut into florets
- ½teaspoon lemon zest
- 2tablespoons lemon juice, more to taste
- Smoky chile powder, for serving
- Coarse sea salt, for serving
- Cilantro leaves, for serving
Step 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.
Step 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 1 minute.
Step 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.
Step 4Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let 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.