Spiced Carrot, Ginger and Wild Orange Soup
Comfort, replenish and nourish with a little bowl of sunshine. Magic. Add Wild Orange essential oil for extra magic.
To serve
  1. 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).
  2. 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.
  3. 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.
  4. Whisk in the doTERRA Wild Orange essential oil.
  5. Serve with a generous sprinkle of fresh coriander, chopped parsley and swirl of cream, creme fraiche, or home-made yoghurt
Recipe Notes

*  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.