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Heat a soup pot on medium heat. Add the ghee or olive oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 5 to 7 minutes.
Add in garlic and cook 1 minute.
Add carrots, coriander, salt and 6 cups broth to the pot. Bring mixture to a simmer and cook, uncovered, 5 minutes.
Stir in cauliflower and simmer, covered, over medium-low heat until the vegetables are tender, about 10 minutes.
Remove the soup from the heat. Add the miso.
Let the soup cool slightly, then purée in a blender until smooth. Alternatively, use an immersion blender.
Return the puréed soup to the pot to warm through. Don’t let it boil once you add the miso, it kills the good microbes.
Stir in the lemon zest and juice just before serving. Sprinkle with optional garnishes; chili powder, sea salt and cilantro leaves.