27/03/2016
I've been travelling and have had some trouble accessing the internet, so I'm sorry for being so long.
please feel free to access my web page and place an order for soe of our great pure essential oils.
Meanwhile here's a great recipe for you to try using our beautiful Ginger and Thyme oils.
dōTERRA delicious // Roasted Carrot Soup with Ginger and Thyme
on March 23, 2016
Ingredients:
• Olive Oil
• 6 medium carrots
• Salt and Pepper
• 1 onion, diced
• 2 cloves of garlic, finely chopped
• 3 drops dōTERRA Ginger essential oil
• 3 drops dōTERRA Thyme essential oil
• 4 cups chicken stock (an entire 32 oz box)
• ½ teaspoon cumin
• 4-5 sprigs fresh thyme plus extra for garnish
• 1 bay leaf
• ¼ cup sour cream
Method:
1. Preheat your oven to 400 degrees.
2. Peel 6 carrots, chop off the tops and bottoms, slice them in half, and then slice those halves in half length wise.
3. Place the carrots on a baking sheet and drizzle with olive oil. Season them with salt and pepper. Go easy on the seasoning; you can always add more to your finished soup. Put the carrots in the oven for 25 minutes.
4. While the carrots are in the oven, dice the onion.
5. Heat a tablespoon of olive oil in a pot.
6. Add the onion, garlic, and essential oils. Cook the mixture until the onions are translucent and soft.
7. Add the chicken stock, whole thyme sprigs, bay leaf, and cumin.
8. Simmer this mixture until the carrots come out of the oven.
9. Once the carrots have been cooking for 25 minutes in the oven, add them into the soup.
10. The soup will need to simmer for another 25 to 30 minutes OR until the carrots are tender when pierced with a knife.
11. Puree the soup using either a blender, immersion blender, or food processor until it is completely smooth.
12. Ladle the soup into bowls and top with 1 tablespoon of sour cream (at least), a sprinkle of fresh chopped thyme, and a little pepper.
