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…
- 2 tablespoons olive oil
- 1 teaspoon thyme leaves (dried)
- 1 teaspoon turmeric
- 1/2 teaspoon sage (dried leaf)
- 1 medium yellow onion, diced
- 2 large garlic cloves
- 6 cups of water
- 1 tablespoon Lite soy sauce
- 1/2 teaspoon kosher salt
- 4 large carrots, peeled and cut in 2-inch pieces
- 1 small cauliflower, trimmed and cut into small pieces
- zest of one lemon
- juice of one lemon
- 1/2 teaspoon smoky paprika
- 2 scallions (white and green parts only), sliced
- Heat the oil over medium heat in a Dutch oven or soup pot until hot.
- Add the thyme and sage and continue heating for about 1 minute.
- Add the chopped onion and sauté until the onion is transparent.
- Add the garlic and stir, heating for about 30 seconds.
- Add the water, soy sauce, salt, carrots and cauliflower and bring it to a boil.
- Reduce the heat to medium and continue cooking until the vegetables are tender, about 10-12 minutes.
- Using an [url href=”https://www.amazon.com/gp/product/B00AN9UJ68/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=maridesho-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00AN9UJ68&linkId=5cbb9255b428d4bdc743df16cf7a19d9″ target=”_blank”]immersion blender[/url], blend the soup until thoroughly blended.
- Serve hot, topped with 1 teaspoon lemon juice, a pinch of lemon zest, a pinch of smoky paprika, a few sliced scallions, and a few [url href=”https://recipeideashop.com/homemade-croutons/” target=”_blank”]Homemade Croutons[/url].