Carrot & Avocado Soup with Pomegranate Relish

Carrot & Avocado Soup with Pomegranate Relish

What’s In Season?

What's In Season Wednesday?

The pomegranate is a member of the berry family and has a thick, leathery, crimson-to-brown shell containing a pinkish pulp and edible scarlet arils that are tender, sweet, and tart.

Some prefer to eat around the pulp, while others eat not only the arils but the pulp as well. Pomegranate Arils can be eaten fresh, used in salads, desserts, sorbets, soups, meat sauces, and poultry, as a garnish, for juice, in sauces or even by themselves for a sweet, tart snack!

Always refer to Melissa’s Produce for the freshest produce in season, shipped right to your door!

Carrot & Avocado Soup with Pomegranate Relish


Pomegranate Relish Ingredients:
½ C pomegranate arils
2 T unsweetened shredded coconut
1 Tbsp crushed pistachios
Zest and juice of one lime

Carrot and Avocado Soup Ingredients:
2 tsp grapeseed oil
1/2 red onion, chopped finely
2-3 large carrots, steamed and chopped
1 small Hass avocado, halved and seed removed
1 tsp fresh ginger, minced
1 3/4 cup vegetable broth
14 ounce nonfat coconut milk
2 tsp cornstarch
Sea salt, to taste

Recipe Instructions:

1. In a medium saucepan, sauté onion until translucent. Set aside.

2. Wash carrots with Eat Cleaner Fruit + Vegetable Wash. Steam or boil until fork tender, about 8 minutes.

3. In a blender, combine onion, carrots, avocado, ginger, broth and coconut milk and process until smooth and creamy. Return back to saucepan and add cornstarch. Heat for about 5 minutes.

4. 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.


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