40 minutes
A comforting and flavorful soup with a delightful citrus twist, perfect for any time of the year.
Coriander Seeds, toasted
tablespoons
tablespoons
White Onion, peeled and diced
cups
Garlic Clove, finely chopped
each
Carrots, peeled and cut into 1/2-inch pieces
cups
teaspoons
White Miso
tablespoons
Cauliflower, trimmed and cut into florets
each
teaspoons
tablespoons
Smoky Chile Powder
to taste
Coarse Sea Salt
to taste
Cilantro Leaves, fresh
to taste
1. Toast Coriander Seeds
Begin by heating a large, dry pot over medium heat and add the coriander seeds. Toast them for about 2 to 3 minutes until they become fragrant and a dark golden-brown. This step releases their aromatic oils, enhancing their flavor. Once toasted, coarsely crush the seeds using a mortar and pestle.
2. Cook Onions and Garlic
In the same pot, pour in the 2 tablespoons of extra-virgin olive oil and heat it up. Add the diced white onion and cook it for about 7 to 10 minutes, stirring occasionally until it becomes soft and lightly colored. This process helps to release the onion's natural sugars, imparting a sweet, complex flavor to your soup. Stir in the finely chopped garlic and cook for another minute until it is fragrant but not browned.
3. Add Carrots and Seasonings
Next, add the peeled and chopped carrots to the pot along with the crushed coriander, kosher salt, 6 cups of water, and the white miso. Stir everything together, allowing the miso to dissolve and the mixture to come to a simmer.
4. Cook Cauliflower
Once simmering, add the cauliflower florets, stir to combine, and cover the pot. Let the vegetables cook for about 10 minutes until they are tender.
5. Blend the Soup
After the vegetables have cooked, remove the pot from the heat. Use an immersion blender to purée the soup until it is smooth and velvety. If you don't have an immersion blender, you can use a food processor or blender, working in batches if necessary. If the soup has cooled too much during blending, reheat it gently on the stove.
6. Add Citrus and Adjust Seasoning
Stir in the lemon zest and lemon juice, adding a bright citrus twist that balances the sweetness of the carrots and the earthiness of the cauliflower. Taste the soup and adjust the seasoning with more salt or lemon juice if needed.
7. Serve
To serve, ladle the soup into bowls and drizzle a little extra-virgin olive oil on top. Sprinkle with a pinch of smoky chile powder and coarse sea salt, and garnish with fresh cilantro leaves for a burst of color and flavor. Enjoy this comforting and flavorful soup with its delightful citrus twist!
Use butternut squash and fresh ginger, with coconut milk as the liquid, and finish with lime juice.
Replace cauliflower and carrot with broccoli and potato, and finish with grated cheddar cheese and sour cream.
Enhance the sweetness and add a smoky depth by roasting the cauliflower and carrots before pureeing.
Swirl in coconut milk, cream, or a plant-based alternative for a silkier texture and to balance acidity from the citrus.
Use red lentils and canned tomatoes, vegetable stock, with cumin and coriander, and finish with red wine vinegar.
Utilize high-quality, low-sodium vegetable or chicken stock for the purest flavors and salt control.
Roast cauliflower and carrots to caramelize and deepen flavors before simmering.
Sauté onions, garlic, and additional aromatics like fennel or leeks to create a flavorful base.
Season well with salt and pepper, and let the soup sit to meld flavors.
Use a high-powered blender for a smooth texture, blend in batches, and allow steam to escape.
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