Best Lemony Carrot Cauliflower Soup Recipes

LEMONY CARROT AND CAULIFLOWER SOUP

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 of 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. Stir in lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile and cilantro leaves.

LEMONY CARROT AND CAULIFLOWER SOUP

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.

LEMONY CARROT & CAULIFLOWER SOUP

Steps:

• Toast coriander seeds 2-3 minutes in dry fry pan or until golden and fragrant. Transfer to mortar & pestle and coarsely crush.
• Heat oil in pot until warm , add onion cooking until soft and lightly coloured. Add garlic and cook 1 minute more.
• Add carrots, coriander , salt and 6 cups water. Stir in miso until dissolved. Bring to a simmer & cook uncovered about 5 min.
• Stir in cauliflower, cook over medium heat covered until veggies are soft. About 10 min.
• Remove from heat and puree with immersion blender or cool and puree in blender. Heat before serving & add lemon zest & juice. Garnish with cilantro leaves and chili powder