Carrot and Cauliflower Soup with a Lemon Twist

I made this beautiful, colourful soup for dinner the other night
Got thumbs up from all around the table.
My secret ingredient, which added a touch of heat...
Not hot... just enough to coat your mouth...
A dash of Sriracha Sauce
Also the original recipe, on the NY Times Cooking site... only added water. That is boring
It's easy to add, some very good powdered chicken stock...that's a good flavour boost
So I did

 Ingredients
    1 tablespoon ground coriander seeds
    2 tablespoons extra-virgin olive oil, more for serving
    1 large white onion, peeled and diced (2 cups)
    2 large garlic cloves, finely chopped
    5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
    1 ½ teaspoons kosher salt, more as needed
    3 tablespoons white miso
    6 cups of water
    1 Tablespoon Vegeta Chicken Stock Powder
    1 small (or half of a large) head cauliflower, trimmed and cut into florets
    Juice and Zest of a medium Lemon
    Dash Sriracha Sauce   

    Cilantro leaves, for serving

Heat a large pot over medium heat
Add the oil and heat until warm.
Stir in onion;
Cook, stirring occasionally, until soft and lightly coloured, 7 to 10 minutes.
Stir in garlic and cook 1 minute.
  
Add carrots, coriander, Chicken Stock Powder 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.

Remove the soup from the heat.
Using an immersion blender, purée the soup until smooth.
(Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.)

You can make it up to this point, earlier in the day
If you make it the day before, I suggest you keep it refrigerated

Before serving return the puréed soup to the heat to warm through.

Stir in the lemon zest and juice just before serving.
Drizzle with oil and sprinkle with sea salt and cilantro leaves.