Total Time: 40 mins Servings: 4
Recipe by: Jessica B. Gebhart, RDN, LD
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1 tablespoon ground coriander
- 2 garlic cloves, minced
- 5 medium carrots, cut in 1/2 inch pieces
- 1 teaspoon salt 6 cups of vegetable broth
- 1 small head of cauliflower, chopped
- 3 tablespoons white miso paste
- 1/2 teaspoon turmeric powder
- 1 lemon, zest and juice
- Chili powder to serve
- 1 bunch cilantro, chopped to serve (optional)
Directions:
- In a stock pot or dutch oven, heat the olive oil over medium heat for a minute then add the onion and coriander. Cook the onion for 7-8 minutes or until they are softened. Add the garlic and cook for 1 more minute.
- Add the carrots, salt, and broth. Bring to a boil, then reduce heat to a simmer. Simmer for 5 minutes, uncovered. Add cauliflower stir and cook at a simmer, covered, for about 10 minutes or until vegetables are tender.
- Remove soup from the burner and add the miso paste and turmeric. With an immersion blender, blend the soup until it is smooth. Alternatively, wait for soup to cool and blend in batches with a blender (returning to the pot to warm it up after blending). Stir lemon juice and zest into soup right before serving. Top bowls of soup with chili powder and cilantro.