Carrot Soup

Tonight’s dinner would have been perfect on a cold fall evening when the sun set early in the day and the air was damp. But I chose to serve it on the hottest day of the year, so far, revving up my oven in the near 90 temp and forcing us into the cool of the basement to eat. I chose carrot soup and corn bread with cheese and orange slices. What’s that you say? Not a local, seasonal meal! You are correct. The carrots were organic but from California. I just desired this meal. It will be the last time I serve carrot soup until carrots are in season again. The upside is that tonight was another clean plate dinner with little J finishing his portion and asking for more cornbread, M eating at least some of the meal and gobbling up the oranges and E devouring the soup, signing “more” after some of the bites.

The cornbread is a staple in our house and the recipe comes from Fanny Farm. The edition I have of this cookbook is from 1940. Thankfully my edition is new enough to have oven temperatures. This is my ‘go to’ cookbook for all basic food recipes. Here is the cornbread recipe with my own modifications:

Mix 3/4 c. corn meal, 1/2 c. white flour, 1/2 c. whole wheat flour, 1/3 c. sugar, 1 T baking powder, 3/4 t salt. In a separate bowl beat with a wisk: 1 c. milk, 1 egg, 2 T fat (oil, butter, etc). Pour liquid into flour mixture and mix. Bake in shallow buttered pan (I use 8×8 glass dish) in a hot oven (425) for 20 min.

As for the soup, I found that recipe here on It is simple and delicious although the season really dictates that asparagus soup would be more appropriate. I will make that soon, I am sure and post the recipe as well.

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