Cauliflower and Carrot Soup

Name: How to cook Cauliflower and Carrot Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Ricardo

Cauliflower and Carrot Soup

This snowy weekend made me crave a thick vegetable soup. Food writer Melissa Clark published this recipe in 2013 and it has been warming me up ever since.

Ingredient

Food ration :

6 servings

Cooking time :

50 minutes

1 tablespoon

coriander seeds

2 tablespoons

olive oil

large white onion, peeled and sliced

large cloves garlic, finely chopped

3 tablespoons

tomato paste or white miso

1 1/2 teaspoons

kosher salt

1 pound

carrots, any color, peeled and cut in 1/2-inch pieces

2 cups

stock plus 4 cups of water, or 6 cups of water

small head cauliflower, cut into florets

1 teaspoon

lemon zest

2 tablespoons

lemon juice

leaves

Optional for serving: smoked chipotle or smoked paprika, salt flakes, cilantro

Cooking instructions

* Step 1

In a large pot toast coriander seeds for 3 minutes. Transfer to a mortar and coarsely crush. Set aside.

* Step 2

In same pot sauté onion in olive oil at medium heat for 10 minutes. Add garlic and cook for 2 minutes.

* Step 3

Add tomato paste (or miso), coriander, and salt. Mix well. Cook for 1 minute.

* Step 4

Add carrots, stock (if being used), and water. Bring to a simmer and cook for 5 minutes. Stir in cauliflower and cook, covered, for 15 minutes or until vegetables are very tender.

* Step 5

Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. Add lemon zest and lemon juice. Serve with garnishes and drizzle olive oil.