When I make soup, it very often is a vegetable-based soup. Here’s a creamy – without the cream – soup that is a welcome variation on carrot-based soups. This one uses carrot, cauliflower, and light miso to blend together. It made a satisfying weeknight dinner soup.  Take Melissa Clark’s advice: don’t let the recipe hinder creativity: this is a basic roadmap for infinite variety.

Now what else to serve? Wine of course! I chose a Ceretto Arneis, a selection from our Wine Club (notes below the recipe) to pair with the soup.

Lemony Carrot and Cauliflower Soup (Link to original here)

Melissa Clark for NYTimes.

Ingredients

• 1 TBSP coriander seeds
• 2 TBSP extra-virgin olive oil
• 1 large white onion, peeled and diced (about 2 cups)
• 2 large garlic cloves, finely chopped
• 5 medium carrots (1 lb.), peeled and cut into 1/2-inch pieces (about 2 cups). (I used a variety of carrots, purple, yellow, white, orange)
• 1 1/2 tsp kosher salt
• 3 TBSP white miso (I used yellow miso because I had it – no harm, no foul)
• 1 small (or half a large head) cauliflower, trimmed and cut into florets
• 1/2 tsp lemon zest
• 2 TBSP lemon juice (I used more)
• Smokey chile powder (for serving)
• Coarse sea salt (for serving)
• Cilantro leaves (for serving)

Method

1. In large dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2-3 minutes. Transfer to a mortar & pestle and coarsely crush (or use the back of a spoon on a chopping board – just crush them)
2. Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook stirring occasionally, until soft and lightly colored, 7-10 minutes. Stir in garlic and cook 1 minute.
3. Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered over medium-low heat until the vegetables are very tender, about 10 minutes.
4. Remove the soup from heat. Use an immersion blender and puree the soup until smooth. Stir in the lemon zest and lemon juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Ceretto Langhe DOC Arneis, 2016

We joined Tutto Bene Wine and Cheese’s Wine Club last summer and honestly, we have been delighted by some exceptional wines. I don’t think we’ve had one bottle in the last 6 months that we did not love.  

The Ceretto Arneis is one of those finds we never would have considered on our own. It has a minerally freshness with a slight sparkle that, now that I’ve discovered it, I know I’ll be returning to. The Arneis grape, grown in the Piedemonte region of Italy, were near extinction in the 1960s. Luckily they’ve been rescued! For tasting notes from the vintner and more about this wine, click here.

Looking to expand your exposure to some terrific wines? Check out Tutto Bene Wine and Cheese Wine Club here.