Rebecca’s recipe of the week: A Very Pleasant Soup (made with carrot and cauliflower) | Canalside Community Food

This week’s recipe is for a really nice carrot and cauliflower soup.

Lemony Carrot and Cauliflower Soup
Serves 4

1 tablespoon coriander seeds
2 tablespoons olive oil
1 large onion, peeled and diced
2 large garlic cloves, finely chopped
500g carrots, peeled and cut into 1/2-inch pieces
1½ teaspoons salt
3 tablespoons white miso
1 small cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, or to taste
a little more olive oil, for serving
smoked paprika, for serving
coarse sea salt, for serving
coriander leaves, chopped, for serving

In a large, dry pot over medium heat, toast coriander seeds for 2-3 minutes, or until fragrant and dark golden-brown. Transfer to a mortar and pestle and crush coarsely.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly coloured, 7 to 10 minutes. Stir in garlic and cook 1 minute more.
Add carrots, crushed coriander seeds, salt and 6 cups 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. You can of course also use a blender.
When you’re ready to serve, stir in the lemon zest and juice, drizzle with a little olive oil, and sprinkle with paprika, sea salt and coriander.

(Recipe adapted from New York Times Cooking.)