Lemony carrot and cauliflower soup from What's for Dinner? at The New York Times by Melissa Clark

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Notes about this recipe

  • FJT on September 07, 2023

    Really nice soup, made with Romanesco rather than cauliflower as that's what was in my veg box this week along with loads of carrots.

  • Laura on July 17, 2018

    This soup was very good and a beautiful golden yellow color. The predominant flavor was lemon, so the taste was very bright. The miso definitely adds some depth to the flavor. I pureed it in a Vitamix and it resulted in a really creamy, not too thick soup that could be drunk from a mug.

  • annmartina on June 18, 2018

    This soup is delicious. I stirred in about a tsp. of smoked paprika with the lemon juice. The soup has almost a cheddar-like sharpness to it that would also make it a great substitute for a cheese sauce and it blends up very smooth.

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