Carrot and Ginger Spiced Soup with Magical Wild Orange Oil
A glistening bowl of this Carrot and Ginger Spiced Soup is pure sunshine on a cloud day! This soup comforts, replenishes and heals. Thanks to the antioxidants, gelatin, vitamins, nourishing fats and spices it’s a powerhouse of a soup!
Wild Orange* essential oil adds a magical, uplifting note to bring out all the subtle flavours of the soup.
Serve with traditionally made, toasted sourdough bread spread with grass-fed organic butter. Or, for a more substantial meal spread the toasts thickly with home made labneh or yoghurt, or smoked mackerel pate.
Cooking with Essential Oils
100% pure, therapeutic grade essential oils are versatile in the kitchen and add intense flavour with therapeutic benefits to your dishes. They’re also convenient – saving you time and money. Pure essential oils are potent, so you’ll only need a few drops (or even a toothpick-tip or two!) and there’ll be no more binning of surplus expensive herbs, or fiddly grating of citrus zest – or your fingers!
Hight heat will impair the more volatile ‘top-notes’ of essential oils. In cold beverages and dressings there’s no problem, but in cooked dishes add the oils as ‘accents’ when the dish has cooled down a little. If this isn’t possible (e.g. in baked goods) then you may need to add a couple of extra drops – just experiment to your personal taste!
I love using essential oils – and use them daily. BUT – please, please do your research, as not all essential oils are pure or safe. Please ensure any oils you use (whether in food, on your skin or diffused) are 100% pure, therapeutic grade. From my own experience, I can recommend this brand and use these oils for myself, my family and with my clients.
Food provenance
Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown fruits and vegetables. Please try to source your food as well as you are able.
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- 2 tbsp coconut oil (or organic butter)
- 6 large carrots (very finely diced or whizzed in a food processor)
- 2 medium onions (prepared as above)
- 3 cms ginger (peeled and finely grated)
- 2 cloves garlic (peeled and finely chopped)
- 1 medium red chilli (finely chopped, seeded if liked)
- 3/4 tsp sea salt (Maldon or Cornish + extra to finish)
- 1/2 tsp black pepper (freshly ground + extra to finish)
- 2 medium potatoes (floury, finely diced)
- 1 tsp ground coriander (heaped)
- 1/2 tsp ground cumin
- 800 mls chicken stock/broth (+ water to thin, if required)
- 4-6 drops doTERRA Wild Orange essential oil (optional, or see below)
- 1 whole orange (zested and juiced, if not using essential oil)
- Handful chopped coriander (or parsley)
- Spoonful yoghurt (or creme fraiche)
Ingredients
To serve
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- In a large wide pan, melt the butter/coconut oil (you can use a mixture) and add the carrots, onions, ginger, garlic and red chilli. Season, mix well, cover and leave to sweat gently on a low heat, until the veg are translucent and softened (about 15 mins, stir occasionally).
- Add the potatoes, coriander, cumin, lemon juice and stock. Stir well and bring up to the boil. Cover and simmer gently for 25 – 30 mins, or longer, until the potatoes are very tender – adjust the seasonings to taste after 20 mins or so.
- Let the soup cool a little and blitz with a stick blender, or in batches in a food processor. Pulse for a chunky texture, or blitz until smooth.
- Whisk in the doTERRA Wild Orange essential oil.
- Serve with a generous sprinkle of fresh coriander, chopped parsley and swirl of cream, creme fraiche, or home-made yoghurt
* This is the Wild Orange essential oil I use. Essential oils are a magical ingredient - adding intense flavour with therapeutic benefits. BUT please do your research as not all essential oils are pure or safe. Please ensure any oils you use (whether in food, on your skin or diffused) are 100% pure, therapeutic grade. I recommend this brand and use the oils daily for myself, my family and with my clients.
** If you prefer, substitute sweet potatoes.
