Lemon Carrot Cauliflower Soup

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)

Directions

    1. 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.
    2. 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>
    3. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 15-20 minutes.
    4. Remove the soup from the heat. Using an immersion blender, purée the soup until smooth.
    5. Stir in the lemon zest and juice just before serving. Top with cilantro leaves.

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