Creamy Dairy-free Lemony Carrot & Cauliflower Soup Recipe Tastes Like Spring (9 Ingredients) by Jan Mostrom

This lemony carrot and cauliflower soup recipe is a light, warm soup that tastes great during these cool spring nights. The coriander, onion, garlic and the rich miso give such a nice base to the vegetables, and it pairs really well with a crusty bread or dinner rolls. Finish the creamy vegetable soup off with some smoky chili powder and coarse salt and you won’t be disappointed!

To make this creamy, low-calorie, low-sugar, dairy-free soup recipe you only need a few simple, wholesome ingredients. Here is your shopping list for this vegetarian and vegan soup: coriander seeds or ground coriander, extra-virgin olive oil, onion, fresh garlic, kosher salt, carrots, white miso, cauliflower and a lemon for juicing and zesting. Check out the health benefits of cauliflower, the health benefits of carrots, the health benefits of lemon and the health benefits of miso.

Serve this gluten-free soup for lunch or dinner with your favorite side dishes. We like hot, crusty bread with this spring vegetable soup.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

• 1 tablespoon coriander seeds, crushed, or 2 1/2 teaspoons ground coriander
• 2 tablespoons extra virgin olive oil
• 1 large white or yellow onion, peeled and diced (about 2 cups)
• 3 large garlic cloves, finely chopped
• 5 medium carrots (about 1 pound), peeled and cut into 1/2-inch pieces
• 1 1/2 teaspoons kosher salt, plus more as needed
• 3 tablespoons white miso
• 1 head cauliflower, trimmed and cut into florets
• 1 lemon, zested and juiced

Optional Ingredients

• smoky chili powder or ground paprika, for serving
• coarse sea salt, for serving
• fresh cilantro leaves, for serving

Here's how to make it: 

1. Place a large soup pot on the stove on medium heat with the 2 tablespoons of olive oil. Add onions and cook for 7 to 10 minutes, or until the onions are translucent and starting to brown. Add garlic and stir for 1 minute.
   
2. Add the carrots, miso, ground or crushed coriander, salt and 6 cups of water to the pot. Stir until the miso is combined and bring the pot to a simmer. Cook for 5 minutes, stirring once or twice. (I crushed the coriander seeds in a mortar and pestle.)
   
3. Add the cauliflower, cover the pot and reduce the heat to medium-low. Cook for 10 minutes and all the vegetables are nice and soft.
   
4. Remove the pot from the heat and use an immersion blender to mix all the vegetables until they are smooth. You can also pour soup into a blender (you might need to do this in batches) and puree the soup until it becomes smooth.
   
5. Return the soup to the pot and add the lemon juice and zest and stir. Turn heat to low if the soup needs reheating.
   
6. When you are ready to serve add the coarse salt, cilantro and chili powder, if using, and serve with crusty bread. Store the soup in an airtight container in the fridge. Reheat over low heat on the stovetop or in the microwave.
   

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