Lemony Carrot and Cauliflower Soup

By Melissa Clark

Updated February 24, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Rating
5(9,382)
Comments
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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.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 177 calories; 5 grams monosaturated 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
9,382 user ratings
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Comments

Karen

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?

Donna

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.

Lauren

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!

JB

Used ground coriander. Blended the carrots only because the cauliflower we had was a greenish one and I didn't want brown soup. Used roasted cauliflower that was from previous nights dinner. Also added garam masala, turmeric and chipotle chili powder. Def needs a squeeze of lemon right before serving. Added a little of chick stock concentrate to the water. Only used 3 cups of water. Needed to cook a lot longer than suggested for the carrots to be soft enough to blend.

Saffron

I read the comments and adapt to what’s on hand. I use recipes as building blocks 1. I did a few hours soak on 1# Rancho Gordo creamer field peas- small white beans- and cooked them for 5 minutes in the pressure cooker in vegetable stock 2. I added 3 diced potatoes 3. I won’t add miso until ready to serve 4. I jiggled the seasonings - my body doesn’t react well to highly spicy foods- I enjoy tasting the ingredients more fully. Smoked paprika Cumin Turmeric RG Tutto Porchetta Ground Black Cardamom Harissa-mild Preserved Lemon I’m quite happy with the results- I’m thinking I’ll pick up some culantro- hearty cousin to cilantro for garnish along with plain yogurt and an additional squeeze of lemon juice It’s vegetarian with added protein with the creamy white beans- certainly canned beans would simplify things I didn’t start this until mid afternoon but I’ll roast the veggies next time

Alice

I keep two of the little electric coffee bean grinders. One is for spices only. Have for years and it’s so handy.

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