Down Under Carrot Ginger Soup

When we learned the New South Wales National Parks and Wildlife Service in Australia made it rain carrots and sweet potatoes to assist wildlife looking for a meal in the wake of the devastating wildfires, we thought we’d pay homage to the carrot - and to them.

This soup is a velvety, vegan flavor bomb. We changed up the typical recipe by eliminating dairy. Trust us, the soup will be as smooth as though you had used cream. We traded out chicken stock for vegetable broth; and kicked it up several notches subbing dōTERRA Ginger Essential Oil for the fresh ginger (we like to know where our ginger’s been :).

A stop at our Saturday Morning Farmers Market stocked us up with everything else we needed to create this delicious, organic, farm to table soup.

INGREDIENTS

1 Tbsp high quality olive oil

1 large vidalia onion, minced

6 drops dōTERRA Ginger Essential Oil

2 cloves garlic, minced

2 lbs carrots, sliced

6 cups vegetable broth

2 bay leaves

Few sprigs of fresh thyme

Kosher Salt to taste

White Pepper to taste

PREPARATION

Over medium heat, saute onion and garlic in a stock pot with olive oil. Cook until onions are a tiny caramelized, then add in the carrots, vegetable broth, , bay leaves, thyme sprigs, salt and pepper.

Bring the mixture to a boil and reduce heat. Allow soup to simmer for 30 to 40 minutes. Remove the bay leaves and thyme sprigs. When carrots are tender, add 6 drops of Ginger Essential Oil.

Pour the mixture into a high quality blender and blend until perfectly smooth. Add in a tablespoon of dairy-free butter and blend again.

SERVING

Garnish with a dollop of sriracha and black sesame seeds - optional. You may also opt for a dairy-free sour cream or greek yogurt.