Lemony Carrot and Cauliflower Soup
Updated Feb. 25, 2025
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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 ½-inch pieces (2 cups)
- 1½teaspoons 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
Nutritional analysis per serving (4 servings)
190 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 6 grams protein; 793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 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 2
Return 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 3
Add 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 4
Remove 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.
Private Notes
Comments
One question: I toasted the coriander seeds and coarsely crushed them with a mortar and pestle. I followed the recipe in detail. The soup was great but we were spitting out the husks (or hulls) of the coriander. Did I do something wrong? Did others have the same experience?
To the editors: I would like it if instead of saying, "1 small (or half of a large) head cauliflower" you would give the weight of cauliflower needed.
This soup is delightful! I used veg broth instead of water, roasted the cauliflower and carrots rather than cooking in the broth, and added bay leaves and then some scallions at the end. The soup somehow ends up tasting like a bowl of creamy, cheesy cauliflower-cheddar even though there isn't a drop of dairy. Highly recommended!
I roasted the cauliflower and carrots with olive oil, smoky paprika, salt, pepper & ras el hanout at 400 for about 20 mins and then added that to the onions/garlic saute and used 3 tbs miso and 1.5 tbs chicken stock for the broth. Big hit!
This soup was also very good served cold on a summer evening.
Really enjoyed this recipe. It’s fast, easy and delicious. I liked it better with more finely ground coriander and lots of lemon.