Lulu’s Carrot Soup | Cup of Jo

Aunt Lulu made carrot soup during the holidays and lots of people asked for the recipe…

Carrot soup was always a staple in Lulu’s house as her grandmother Milly loved it. Wearing the Lulu beauty uniform we wore in 2019 when my grandmother was still alive, she said: “Milly has a very calm, sweet, easy-going personality. She loves everything you do for her. What’s funny is that she makes the same carrot soup every day. Every time I think, oh good, I’m so glad I made it to the bottom of the bowl…and then she’s whipping up another soup! I’m crazy about her.”

Interestingly, Lulu also started making soup all the time. This is a photo I took of her kitchen table when we visited a few years ago.

Above is a cute recipe that Lulu sent me. My father and his brothers all have the same handwriting.

We know Cup of Jo readers love the specifics, so we asked some of our loved ones. Jenny Rosenstrach I wish she had written more about how to make carrot soup using ingredients that are easily available in America. “Lulu’s carrot soup was delicious and it doesn’t get any easier,” she told me later. “If you have enough groceries in your regular pantry, it’s very satisfying to think that you can just grab a bag of carrots and have a delicious, healthy dinner on the table in less than an hour.”

Lulu and Milly’s Carrot Soup 🙂
I have edited the recipe for clarity

2 tablespoons olive oil
1 medium yellow onion, sliced
Kosher salt and freshly ground black pepper
1 pound carrots, peeled and cut into 1/2-inch slices or chunks
2 teaspoons knorr roast chicken basewhisk with 16 ounces (2 cups) water
1 teaspoon hot sauce for a little spiciness
1 14 oz can coconut milk

Add olive oil to a medium soup pot over medium heat. Add onions, salt, and pepper and cook until onions are soft, about 5 minutes. (Add the onions and continue over medium-low heat for another 5 minutes to further deepen and caramelize.) Add carrots, stock mixture, hot sauce, and coconut milk and bring to a boil, then reduce heat and simmer until carrots are soft and squishy, ​​about 15 to 20 minutes. Let cool slightly, then pour the mixture into a blender. Process the soup until smooth and smooth, leaving the lid plug/cap slightly open to allow steam to escape. (You can also puree it with an immersion blender directly in the pot, but the soup’s consistency won’t be as velvety.) Serve warm, ideally with a green salad, English cheese, and a generous helping of toast.

enjoy! Shit

PS A tour of Lulu’s house in Cornwall, England, the life motto she learned at her grandmother’s funeral, and Lulu’s beautiful uniform. Plus, another great soup that we always make.