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My aunt Lulu<\/a> made carrot soup over the holidays<\/a>, and a bunch of people asked for the recipe\u2026<\/p>\n Carrot soup has always been a staple at Lulu\u2019s house<\/a>, since my grandmother Milly loved it so much. In Lulu\u2019s beauty uniform<\/a>, which we did in 2019 when my grandmother was still alive, she said, \u201cMilly is very peaceful and cute and easy. She loves absolutely anything you do for her. One funny thing is that she always makes the same carrot soup every day. Every time, I\u2019m like, Oh, yay, thank goodness we got to the bottom of the bowl\u2026and there she is, whipping up another one! I\u2019m crazy about her.\u201d<\/p>\n Funnily enough, Lulu now makes the soup all the time, too! Here\u2019s a photo I snapped of her kitchen table a couple years ago when we were visiting<\/a>.<\/p>\n Above is the cute recipe Lulu sent me. My dad and all his siblings have the same handwriting.<\/p>\n Since I know Cup of Jo readers love specifics, I asked our beloved Jenny Rosenstrach<\/a> if she could make the carrot soup and write it out with more detail, using ingredients easily found in the U.S. \u201cLulu\u2019s carrot soup was delicious and could not have been easier,\u201d she told me afterward. \u201cIt\u2019s very satisfying to think that if you have a typically stocked pantry, you can just pick up a bag of carrots and have a delicious wholesome dinner on the table less than an hour later.\u201d<\/p>\n Lulu and Milly\u2019s Souped-Up Carrot Soup \ud83d\ude42<\/strong> 2 tablespoons olive oil Add olive oil to a medium soup pot set over medium heat. Add onions, salt and pepper, and cook until onions are softened, about 5 minutes. (If you keep going with the onions, maybe another 5 minutes on medium-low heat, you would get even more depth and caramelization.) Add carrots, stock mixture, hot sauce, and coconut milk, and bring to a boil, then lower heat to a simmer and cook until the carrots are soft and squishy, about 15-20 minutes. Let cool slightly, then pour the mixture into a blender. Keeping the lid\u2019s plug\/cap slightly ajar to let steam escape, process the soup until silky and smooth. (You can also puree using an immersion blender directly in the pot, but the soup\u2019s consistency will not be as velvety.) Serve warm, ideally with a green salad, English cheeses, and lots and lots of toast.<\/p>\n Enjoy! xoxo<\/p>\n P.S. Lulu\u2019s house tour in Cornwall, England<\/a>, the life motto I learned at my grandmother\u2019s funeral<\/a>, and Lulu\u2019s beauty uniform<\/a>. Plus, another amazing soup<\/a> we make all the time.<\/p>\n![\"Lulu's](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2026\/01\/milly-lulu.jpeg\")
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Recipe edited for clarity<\/em><\/p>\n
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 Roasted Chicken Base<\/a>, whisked with 16 ounces (2 cups) water
1 teaspoon hot sauce for a hint of heat
1 14-ounce can coconut milk<\/p>\n![\"Lulu's\"](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2026\/01\/IMG_8706-scaled.jpeg\")
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