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!
Really good!! I added a handful (maybe 1/3 cup) of canary lentils since I had them, and just to give it a little protein. The lemon at the end definitely is important. I also think, like many things, that it tastes way better on day 2 after the flavors really meld.
This soup was divine. I loved the layers of flavor - veggies, coriander, lemon, cilantro, and miso all mingled together for a light but complex dish. Made it according to recipe, no changes. Very satisfying!
The flavor was phenomenal but I couldn't get the consistency of the soup to be smooth nor creamy; the cauliflower and carrots had to be chewed a little and while that was actually enjoyable, it was neither what I had in mind, nor what I wanted. Maybe I used too much water. I really don't know what went wrong--I even added a dollop of greek yogurt!
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