Page 23 - Winter e-book

Ingredients:
• Olive Oil • 3 drops dōTERRA Thyme essential oil
• 6 medium carrots • 4 cups chicken stock (an entire 32 oz box)
• Salt and Pepper • ½ teaspoon cumin
• 1 onion, diced • 4-5 sprigs fresh thyme plus extra for garnish
• 2 cloves of garlic, finely chopped • 1 bay leaf
• 3 drops dōTERRA Ginger essential oil • ¼ cup sour cream

Instructions:
-Preheat your oven to 400 degrees. - Peel 6 carrots, chop off the tops and bottoms, slice them in half,
and then slice those halves in half length wise. - 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. - While the carrots are in the oven, dice the
onion. - Heat a tablespoon of olive oil in a pot. - Add the onion, garlic, and essential oils. Cook the
mixture until the onions are translucent and soft. - Add the chicken stock, whole thyme sprigs, bay leaf,
and cumin. - Simmer this mixture until the carrots come out of the oven. - Once the carrots have been
cooking for 25 minutes in the oven, add them into the soup. - The soup will need to simmer for another
25 to 30 minutes OR until the carrots are tender when pierced with a knife. - Puree the soup using
either a blender, immersion blender, or food processor until it is completely smooth. - 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.