LEMONY CARROT AND CAULIFLOWER SOUP

Lemony Carrot and Cauliflower Soup image

Number Of Ingredients 11

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1 tablespoon Coriander seeds
2 tablespoons EVOO
1 head White onion (peeled and diced)
2 cloves Garlic cloves (finely chopped)
5 heads Carrots (1/2 inch pieces or 2 cups)
1 1/2 tablespoons Kosher salt
3 tablespoons White miso
1 head Cauliflower (small or 1/2 large)
1/2 teaspoon Lemon zest
2 tablespoons Lemon juice
1 bunch Smoky chile powder, cilantro for serving

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.