Lemony Carrot Cauliflower Soup Recipes

LEMONY CARROT AND CAULIFLOWER SOUP

The beauty of a soup like this - other than its bone-warming properties - is that you don't need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, soups and stews, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Lemony Carrot and Cauliflower Soup image

Steps:

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.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 10 grams

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

LEMONY CARROT AND CAULIFLOWER SOUP

Categories Cauliflower

Yield 4 servings

Number Of Ingredients 13

LEMONY CARROT AND CAULIFLOWER SOUP image

Steps:

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. 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. 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. 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.

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

More about "lemony carrot cauliflower soup recipes"

LEMONY CARROT AND CAULIFLOWER SOUP – BLUE CAYENNE

Web Jan 21, 2018 Add carrots, ground coriander, salt and six cups of water to the soup pot. Heat the mixture to a simmer and then add the three …
From bluecayenne.com

Toast coriander seeds in a large heated soup pot with no oil until seeds are medium golden-brown. This will take 2-3 minutes. Be careful not to burn the seeds. After toasting the seeds, grind them until they are very fine a food grinder or coffee mill (a dedicated one for spices). Set aside.
Heat olive oil in a large soup pot over medium heat. Add diced white onion and sauté until the onion is soft and beginning to color. This will take about 10 minutes. Add chopped garlic to your pot and cook with the onion for one minute.
Add carrots, ground coriander, salt and six cups of water to the soup pot. Heat the mixture to a simmer and then add the three tablespoons of white miso to the broth. Stir the broth until the miso is dissolved. Simmer this mixture for about five minutes. Add the cauliflower florets and cover your pot. Cook over medium heat until the cauliflower (and other vegetables) are tender. This will take about ten minutes.
Remove the soup from the heat. Let the mixture cool. Puree soup with a blender or an immersion blender. You want the soup to be a velvety smooth puree. When I used the immersion blender for this process, my soup retained more texture. I preferred the soup prepared this way rather than pureed in my blender.

Lemony Carrot Cauliflower Soup Recipes

LEMONY CARROT AND CAULIFLOWER SOUP

LEMONY CARROT AND CAULIFLOWER SOUP

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