Fall Carrot Soup

Check out the related video story: A New Family Farmer Michael Paine is a rare breed; he doesn’t come from a farming family, and he’s relatively young. His story is a strong example of the unique challenges facing those who wish to take up farming.


  • 2 lbs carrots, sliced
  • 1 medium sized onion, copped
  • 4 cloves garlic, minced
  • 2 Tablespoons butter
  • 2 Tablespoons maple syrup
  • 2 fresh eggs
    To Taste:

  • Cinnamon
  • Nutmeg
  • Ground cloves
  • Horseradish
  • Salt
  • Pepper


  1. Sauté onions in 2 Tablespoons of butter until soft.
  2. Add carrots and continue to cook until soft.
  3. Keep on medium heat for 2 minutes, stirring.
  4. Add enough water to just cover the vegetables.
    Bring to a boil, then turn down to a simmer.
  5. Add maple syrup.
  6. Put the soup through a food mill or mash with a potato masher until only partially mashed.
  7. When soup is at desired consistency, prepare 2 egg yokes by whisking them in a separate bowl.
  8. Temper by adding a spoonful of hot soup to the egg yolks, stir
    and add another spoonful of soup to the mixture.
  9. Continue until the mixture is mostly soup.
    Quickly add the yolks to the simmering soup, stir and take off the
  10. Garnish with chopped parsley, chives, and coarsely ground black pepper.

Yield: Serves 4 people

Recipe courtesy of Jill Paine of Gaining Ground Farm

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