This simple but delicious soup is perfect for a late winter supper. The combination of carrots, cauliflower and lemon, with hints of coriander and smokey chipotle, creates bright and creamy dish that soothes all the senses - beautiful, fragrant and delectable! Serve with salad and baguette, and enjoy! 

Lemony Carrot and Cauliflower Soup

Quietly Vegan

adapted from a recipe by Melissa Clark, New York Times 


  1. In a small, dry pan, over medium heat, toast the coriander seeds until fragrant, 2-3 minutes.  Crush or grind until coarse.
  2. Heat the olive oil in a large pot over medium heat. Add the onions, stirring occasionally, until soft and starting to brown - about 10 minutes.  Stir in the crushed garlic and cook for 1 minute longer.
  3. Add the carrots, coriander, salt and 6 cups of water to the pot.  Stir in the miso and cook uncovered for 5 minutes.  Stir in the lentils and the cauliflower and cook, covered over medium-low heat until the vegetables are very tender - 10 - 12 minutes.
  4. Remove the soup from the heat and puree with an immersion blender until smooth (you can also allow the soup to cool and puree it in batches in a blender). Stir in the lemon zest and juice just prior to serving.  Adjust seasoning. Drizzle with a olive oil and sprinkle with chipotle powder.


1 tablespoon coriander seeds

2 tablespoons extra-virgin olive oil, more for serving

1 large white onion, diced

2 large garlic cloves, crushed

1 pound carrots, peeled and cut into 1/2 dice

1 teaspoon salt

3 tablespoons white miso

1/3 cup red lentils, rinsed

1 small to medium head of cauliflower, trimmed and cut into florets

1 teaspoon lemon zest

3 tablespoons lemon juice

Chipotle pepper powder

salt and pepper