My aunt Lulu made carrot soup over the holidays, and a bunch of individuals requested for the recipe…
Carrot soup has at all times been a staple at Lulu’s house, since my grandmother Milly beloved it a lot. In Lulu’s beauty uniform, which we did in 2019 when my grandmother was nonetheless alive, she mentioned, “Milly could be very peaceable and cute and straightforward. She loves completely something you do for her. One humorous factor is that she at all times makes the identical carrot soup day-after-day. Each time, I’m like, Oh, yay, thank goodness we obtained to the underside of the bowl…and there she is, whipping up one other one! I’m loopy about her.”
Funnily sufficient, Lulu now makes the soup on a regular basis, too! Right here’s a photograph I snapped of her kitchen desk a pair years in the past when we were visiting.
Above is the lovable recipe Lulu despatched me. My dad and all his siblings have the identical handwriting.
Since I do know Cup of Jo readers love specifics, I requested our beloved Jenny Rosenstrach if she might make the carrot soup and write it out with extra element, utilizing components simply discovered within the U.S. “Lulu’s carrot soup was scrumptious and couldn’t have been simpler,” she instructed me afterward. “It’s very satisfying to suppose that in case you have a sometimes stocked pantry, you’ll be able to simply choose up a bag of carrots and have a scrumptious healthful dinner on the desk lower than an hour later.”
Lulu and Milly’s Souped-Up Carrot Soup 🙂
Recipe edited for readability
2 tablespoons olive oil
1 medium yellow onion, sliced
Kosher salt and freshly floor black pepper
1 pound carrots, peeled and lower into 1/2-inch slices or chunks
2 teaspoons Knorr Roasted Chicken Base, whisked with 16 ounces (2 cups) water
1 teaspoon sizzling sauce for a touch of warmth
1 14-ounce can coconut milk
Add olive oil to a medium soup pot set over medium warmth. Add onions, salt and pepper, and cook dinner till onions are softened, about 5 minutes. (If you happen to hold going with the onions, perhaps one other 5 minutes on medium-low warmth, you’ll get much more depth and caramelization.) Add carrots, inventory combination, sizzling sauce, and coconut milk, and convey to a boil, then decrease warmth to a simmer and cook dinner till the carrots are comfortable and squishy, about 15-20 minutes. Let cool barely, then pour the combination right into a blender. Conserving the lid’s plug/cap barely ajar to let steam escape, course of the soup till silky and clean. (You can even puree utilizing an immersion blender immediately within the pot, however the soup’s consistency is not going to be as velvety.) Serve heat, ideally with a inexperienced salad, English cheeses, and much and plenty of toast.
Take pleasure in! xoxo
P.S. Lulu’s house tour in Cornwall, England, the life motto I learned at my grandmother’s funeral, and Lulu’s beauty uniform. Plus, another amazing soup we make on a regular basis.
