Lemony Carrot & Cauliflower Soup

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It is 13°F outside and tomorrow is going to be colder... meaning it's soup weather, y'all, and this 5 star Melissa Clark/NY Times recipe is getting me through the weekend of the Bomb Cyclone. This soup is creamy, sweet, tart and deeply savory, thanks to the miso. Best part: it comes together in under an hour. Highly highly recommend. I've adapted it slightly. Serves 4-6 people.

INGREDIENTS
3 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, finely chopped
1 pinch crushed red pepper flakes
1 lb carrots, peeled and chopped into 1/2 inch pieces
4 cups chicken broth or vegetable broth
2 cups water
2 teaspoons ground coriander

3 tablespoons white miso

1 small head (1/2 a large head) of cauliflower, chopped into florets

1/2 teaspoon lemon zest

2 tablespoons lemon juice

Cilantro leaves (for topping)

Sprinkle of smoky chile powder (for topping)

Olive oil (for drizzling on top)

In a large pot over medium heat warm the oil. Add the onion, celery and 1 teaspoon of salt and cook, stirring frequently, until softened and just beginning to color (about 7-10 min). Add the garlic and red pepper flakes and stir together for 1 minute. To the pot add the carrots, chicken broth, water and coriander and stir to combine. Add the miso and stir until it is incorporated. Let simmer for 5 minutes. Add the cauliflower and cover the pot and let simmer for another 10-12 minutes, until vegetables are soft. Puree the soup (either with immersion blender or in batches in your stand blender). Return to pot and add the lemon zest and lemon juice and taste for salt and pepper.

Pour into bowls and top with cilantro leaves, a drizzle of olive oil, chile powder and a touch of flaky sea salt. Serve and enjoy!