The Farm School, a nonprofit educational farming program, located in Athol, has been a central part of a child’s Mission Hill School education since the school’s inception in 1997. Each year, all children, from our youngest to oldest, visit the farm. Visits grow as children grow: younger children visit for a day while children in the 5th grade and older go for three days and two nights each year. While there, children help with the everyday work of the farm including planting, harvesting, cooking, and cleaning. Some of the most favorite moments have included cooking, milking cows, collecting eggs, making maple sugar, and learning how to care for animals and care for the land.
The Mission Hill students and staff loved the carrot soup and some even came back three times for more! Here’s the recipe if you’d like to try making it at home:
The Farm School Carrot Soup
2 Tbsp Butter
2 cups Yellow onions, chopped (2 medium)
1 Tbsp Garlic, minced (4 cloves)
5 cups Carrots, diced (2 lbs)
3 cups Potatoes, diced (3/4 lbs)
3 cups Turnips, diced (3/4 lbs)
5 tsp Cumin, ground
2 tsp Salt (to taste)
10 cups Water
4 tsp Lime Juice
1 Tbsp Honey
1/3 cup Heavy Cream
2 tsp Pepper (to taste)
1. In a large pot melt butter over medium heat.
2. Add onions, stirring occasionally for 4 minutes or until translucent.
3. Add garlic, continue cooking, stirring occasionally for 3 minutes.
4. Stir in carrots, potatoes, turnips, cumin, salt and water.
5. Simmer for 25 minutes or until vegetables are easily pierced with a knife.
6. Puree soup with an immersion blender. Or carefully blend in small batches in a regular blender.
7. Pour soup back into large pot. Whisk in lime juice, honey and heavy cream.
8. Season to taste with salt and pepper
Optional Toppings: chopped cilantro, crema, toasted pepitas.
Also a special thank you to Cafeteria Manager Chris Whitley and his staff in the kitchen, and the Margarita Muniz High School students who helped hand out samples in the cafeteria!