Carrot and Avocado Soup [Vegan & Gluten-Free]


Today, I am so happy to share with you a delicious soup recipe created by Mareya Ibrahim.

Mareya is a nationally recognized expert on food safety and eating clean. She has been featured in many top publications, including, The Huffington Post, Parents Magazine, Sunset Magazine, The New York Times, Epoch Times and INC Magazine.

Mareya is a featured TV chef on ABC’s Recipe Rehab and she is also the creator of, the premier lifestyle destination for fit food how-to’s and information.

Carrot and Avocado Soup with Fruit Relish

You might not have considered using avocado in soup but the creamy consistency, coupled with the carrot and coconut milk, is a winner. A simple fruit relish tops it off.  (Serve chilled or room temperature)


  • 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 ounces nonfat coconut milk
  • 2 tsp. cornstarch
  • Sea salt, to taste


Fruit Relish Ingredients

  • 1/2 cup seeded pomegranate
  • 1/2 cup grated carrot
  • 2 Tablespoons unsweetened shredded coconut
  • Zest and juice of one lime



In a medium saucepan, sauté onion until translucent. Set aside. Wash carrots. 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. Return back to saucepan and add cornstarch. Heat for about 5 minutes.

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.

Thank you very much for sharing this delicious and healthy recipe, Mareya!

Have a beautiful, healthy day!

With love & gratitude,
Wendy Irene



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