I’ll admit that I love soup, particularly a warm bowl of soup on a cold winter’s day. As such, I was thrilled to prepare this lovely recipe for “Lemony Carrot and Cauliflower Soup” from Melissa Clark that was recently published in the New York Times.
The fact that my 5-year old granddaughter had two helpings and her mother asked for the recipe tells you something about the wonderful flavors of this delightful soup. I know that winters can seem interminable, but wonderful soups like Melissa’s make a cold day quite bearable.
Lemony Carrot and Cauliflower Soup
Yield 4 servings
A rich and tasty soup with just enough acid from the lemon to counterbalance the sweetness of the carrot. Great for the fall where color maybe needed. Love that miso.
- 1 tablespoon coriander seeds
- 2 tablespoons extra-virgin olive oil, more for serving (Gourmet Living's California EVOO please!)
- 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 ½ teaspoons kosher salt, more as needed
- 3 tablespoons white miso (makes all the difference)
- 1 small (or half of a large) headcauliflower, trimmed and cut into florets
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice, more to taste
- Smoky chile powder, for serving
- Coarse sea salt, for serving
- Cilantro leaves, for serving
- A dash of pepper if needed.
- 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.
- 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.
- 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.
- 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.
So, pray for warmer weather, but don’t get discouraged when there are so many wonderful soup recipes to choose from. This recipe from Melissa is wonderful.
If you need croutons, check out his great suggestion on making croutons with olive oil.