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. 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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