In a large pot toast coriander seeds for 3 minutes. Transfer to a mortar and coarsely crush. Set aside.

In same pot sauté onion in olive oil at medium heat for 10 minutes. Add garlic and cook for 2 minutes.

Add tomato paste (or miso), coriander, and salt. Mix well. Cook for 1 minute.

Add carrots, stock (if being used), and water. Bring to a simmer and cook for 5 minutes. Stir in cauliflower and cook, covered, for 15 minutes or until vegetables are very tender.

Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. Add lemon zest and lemon juice. Serve with garnishes and drizzle olive oil.