1 tsp ground coriander
2 tbsp olive oil
1 large onion (white is best), peeled and diced
1/2 tsp dried garlic powder
1 pound carrots, washed and cut into 1/2″ pieces
1.5 tsp kosher salt
3 tbsp white miso
more salt or tamari to taste
1 small cauliflower, or 1/2 of a large head
Toast the coriander in the olive oil. Add the onion and cook until soft, 7-10 minutes. Add the garlic and cook another minute.
Add the carrots, salt, and 6 cups of water. Stir in the miso until it dissolves. Simer and cook uncovered for 5 minutes.
Stir in the cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Purée the soup using an immersion blender, or in batches in a food processor or blender.
Optional additions before serving
1/2 tsp lemon zest
2 tbsp lemon juice, or more to taste
smoked paprika, or chipotle powder (be careful!)
coarse sea salt
cilantro leaves for garnish
2025 Love it with a bit of chipotle powder! This soup is easy to make, and could be done with any variety of vegetables, about 2 pounds total (not including the onion).