Lemony Carrot and Cauliflower Soup
Updated February 24, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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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 ½-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
Nutritional analysis per serving (4 servings)
24 grams carbs; 177 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 7 grams fiber; 694 milligrams sodium; 5 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
One question: I toasted the coriander seeds and coarsely crushed them with a mortar and pestle. I followed the recipe in detail. The soup was great but we were spitting out the husks (or hulls) of the coriander. Did I do something wrong? Did others have the same experience?
To the editors: I would like it if instead of saying, "1 small (or half of a large) head cauliflower" you would give the weight of cauliflower needed.
This soup is delightful! I used veg broth instead of water, roasted the cauliflower and carrots rather than cooking in the broth, and added bay leaves and then some scallions at the end. The soup somehow ends up tasting like a bowl of creamy, cheesy cauliflower-cheddar even though there isn't a drop of dairy. Highly recommended!
I am sure this could be cooked in instant pot. Any thoughts?
This has been one of my favorite go-to soups for years. Two improvements I now suggest. First, rather than cooking the vegetables stovetop, roast them in the oven. I did this at 450 degrees for an hour, adding the garlic and the coriander seeds during the last 30 minutes. Lightly toss all the vegetables (and seeds) in olive oil. Second, invest in a high quality, commercial type blender for soups such as this. Neither an immersion blender nor a general purpose household blender is really up to the task. Do that and you will have no issue with seed hulls. Enjoy.
I think my "small" cauliflower was a bit too large - the soup didn't taste very carrot-y, and boiled cauliflower is hard to turn into a tasty soup if it's the main flavor. I do wish weights were given so I'd know ahead of time that my small cauliflower isn't the same size as what the recipe writer had.