Lemony Carrot and Cauliflower Soup

Lemony Carrot and Cauliflower Soup 

Day two of the Coronavirus "telework" for David.... and another winner from NYT Cooking - I made a few minor changes and simplified a bit.  (Kids, if any of you want an immersion blender, I will help you get one.  I've never had one, and now I'm totally converted.)

The miso brings the umami.  The lemon is important.  This is a great great healthy soup!  We ate it with those cheesy rolls from Maison Kayser bakery.

40 minutes
4 servings




2 T good olive oil - and more for serving 

1 large onion, peeled and diced

2 garlic cloves, finely chopped 

1 pound carrots, peeled and cut into 1/2" slices 

1 tsp salt (more as needed) 

1/4 - 1 tsp ground coriander, to taste 

2 bouillon cubes (optional - I used those good Japanese bouillon cubes)

1/2-1  head cauliflower, trimmed and cut into florets 

3 T miso (recipe call for putting white miso into the soup before simmering; I used red miso and put it in at the END - you don't ever want to boil miso!) 

zest and juice of 1/2 - 1  lemon - start with zest of one lemon but add juice gradually, to taste. 

A few good shakes of Cholula 



1.  Add olive oil to soup pot on medium heat.  Stir in onion; cook until soft and lightly colored, about 10 min.  Add in garlic, stir. 

2.  Add the veggies, crushed coriander, salt, a couple of bouillon cubes (optional), 6 C water to the pot.   Bring to a simmer; cover, and simmer until all the veggies are very tender.  It will seem like a lot of broth in proportion to the vege.  15-20 min or so. 

3.  Remove from heat.  Stir in miso!  Use an immersion blender to purée the soup.  Stir in lemon zest and juice.  Check for seasoning.  

Serve.  (optional - drizzle with olive oil and sprinkle with cilantro leaves, and sea salt to taste).  YUM. 

(terrible photo - if you make it send me a better photo)