Lemony Carrot and Cauliflower Soup Recipe

Name: Lemony Carrot and Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 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 (1 pound), peeled and cut into 1/2-inch pieces (2 cups); 1 1/2 teaspoons kosher salt, more as needed; 3 tablespoons white miso; 1 small (or half of a large) head cauliflower, trimmed and cut into florets; 1/2 teaspoon lemon zest; 2 tablespoons lemon juice, more to taste; Smoky chile powder, for serving; Coarse sea salt, for serving; Cilantro leaves, for serving

Servings: persons

1 tablespoon coriander seeds
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 (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
1 1/2 teaspoons kosher salt, more as needed
3 tablespoons white miso
1 small (or half of a large) head cauliflower, trimmed and cut into florets
1/2 teaspoon lemon zest
2 tablespoons lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving

1
In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes.
2
Transfer to a mortar and pestle and coarsely crush.
3
Return the pot to medium heat.
4
Add the oil and heat until warm.
5
Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes.
6
Stir in garlic and cook 1 minute.
7
Add carrots, crushed coriander, salt and 6 cups water to the pot.
8
Stir in the miso until it dissolves.
9
Bring mixture to a simmer and cook, uncovered, 5 minutes.
10
Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
11
Remove the soup from the heat.
12
Using an immersion blender, puree the soup until smooth.
13
(Alternatively, you can let soup cool slightly then puree it in batches in a food processor or blender.)
14
If necessary, return the pureed soup to the heat to warm through.
15
Stir in the lemon zest and juice just before serving.
16
Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 2 tablespoons extra-virgin olive oil, more for serving, 1 large white onion, peeled and diced (2 cups), 2 large garlic cloves, finely chopped, and more.

Yes, Lemony Carrot and Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Carrot and Cauliflower Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions