Recipe Idea: Smoky Carrot Cauliflower Lemon Thyme Soup
Hi. It’s Lois at Recipe Idea Shop, suggesting you make this Smoky Carrot Cauliflower Lemon Thyme Soup. It is scrumptious and took me about half an hour to make. My recipe is inspired by a NY Times recipe by Melissa Clark, Lemony Carrot and Cauliflower Soup. I didn’t have all the ingredients so I switched up the spices. The recipe calls for adding a little lemon zest, lemon juice and smoky chile powder at the end to finish the soup. And, golly! That technique is terrific.
The soup is flavorful before adding these ingredients, but when you add them, it really pops. So, bravo, Melissa Clark!
I generally don’t have Miso on hand, but I do have soy sauce, so I substituted a little soy for the Miso. I was also kind of tired of coriander and I didn’t have the seed (I only had ground coriander), so I decided to leave it out and use thyme and sage instead. When the soup was ready to eat, I topped each serving with a pinch of lemon zest, about a teaspoon of fresh lemon juice, little smoky paprika, a few green scallion pieces and a few Homemade Croutons. And it was fabulous!
Since you blend the soup before serving it, the Smoky Carrot Cauliflower Lemon Thyme Soup is a creamy soup. I used our Cuisinart Immersion Blender (which I absolutely love because you don’t have to transfer the soup to the blender and make a huge mess. You just blend it right in the pot. Easy peasy.) It tastes hearty and creamy even though it is vegan and gluten free.
Read on for recipe and nutrition…