For the soup you’ll need coriander seeds, extra-virgin olive oil, white onion, fresh garlic, approximately one pound of carrots, kosher salt, a head of cauliflower, lemon zest and juice and for serving smoky chile powder, coarse sea salt and cilantro leaves.
Instead of using tap water for the soup, I used homemade chicken stock. Instead of coriander seeds, ground coriander. I added the coriander while sautéing the onions to bloom the flavor. For serving, I skipped the suggested condiments.
The soup was very easy to prepare. If prepared with water, it can be vegan, depending on your miso ingredients. After pureeing the soup, I added the lemon juice and zest. What was fascinating was the chemical reaction between the purple cauliflower (it contains a natural pH indicator) and the lemon juice (an acid). When added to the soup, the area turned bright pink! After stirring the mixture into the soup, the rest of the soup turned a pretty shade of pink.
This was a hit with my husband! The lemon juice really added another layer of flavor. The combination of carrots and cauliflower with a hint of onion made for a tasty soup. You must give this one a try!
Lemony Carrot and Cauliflower Soup
“When Fuzzy Slippers Aren’t Enough”
By Melissa Clark, March 4, 2013
The New York Times/What’s for Dinner? column
Yield: 4 Servings
Time: 40 Minutes
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 ½ teaspoons kosher salt, more as needed
3 tablespoons white miso
1 small (or half of a large) head cauliflower, 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
*I used a head of purple cauliflower that I received in my CSA box. After reading some of the comments, I used chicken stock that I had made and added not only the lemon juice, but zest. The acid from the lemon transformed my light purple soup into a pretty shade of rose.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.