Soup season is in full force at my house. Lately I’ve been constantly testing, making and slurping new soups to see what will make the cut, and end up a permanent resident in my collection.
I came across a recipe for lemon carrot soup, and was intrigued with the fact that miso was one of the ingredients. I love how miso adds that bit of umami taste to anything to which it’s added.
I made this soup three times and tweaked it a bit so the lemon and miso complement one another. It’s great with or without a cilantro garnish, and is hearty enough to stand alone as a meal.
My kitchen notes
If you want to make this as a vegan soup, replace the chicken stock with water or vegetable stock.
This soup is meant to be thick.
Lemon Carrot Cauliflower Soup
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots, peeled and cut into 1/2-inch pieces (2 cups)
1 tablespoon ground coriander
1 ½ teaspoons kosher salt, more as needed
6 cups chicken stock
3 tablespoons white miso
1 small head cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, or more to taste
Cilantro leaves, for serving (optional)
- Add the oil to a large pot and heat until warm. Add onion and cook, stirring occasionally, until soft and lightly colored, about 7 to 10 minutes. Stir in garlic and cook 1 minute.
- Add chopped carrots, coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, about 5 minutes./li>
- Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 15-20 minutes.
- Remove the soup from the heat. Using an immersion blender, purée the soup until smooth.
- Stir in the lemon zest and juice just before serving. Top with cilantro leaves.