2 teaspoons grape seed oil
1/2 red onion, chopped finely
2-3 large carrots, steamed and chopped
1 small Hass avocado, halved and seed removed
1 teaspoon fresh ginger, minced
1 3/4 cup vegetable broth
14 ounces nonfat coconut milk
Sea salt, to taste
In a medium saucepan, sauté onion until translucent. Set aside. Wash carrots and steam or boil until fork tender, about 8 minutes.
In a blender, combine onion, carrots, avocado, ginger, broth and coconut milk and process until smooth and creamy. Heat for about 5 minutes or if using a strong blender, process until hot.
In a separate bowl, combine relish ingredients. Ladle soup into a bowl and top with a teaspoon of fruit relish. Enjoy warm or at room temp.
½ cup seeded pomegranate
½ cup grated carrot
2 tablespoons unsweetened shredded coconut
Zest and juice of one lime
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