Chef Mareya’s Carrot and Avocado Soup with Fruit Relish

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.

Fruit Relish

½ cup seeded pomegranate

½ cup grated carrot

2 tablespoons unsweetened shredded coconut

Zest and juice of one lime

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