CARROT and AVOCADO SOUP is a tasty vegetable soup that can be served either hot or cold  *  In a medium saucepan saute a small red onion until translucent using 2 tsp grape seed oil  *  Add it to a blender along with 3 large cooked carrots, one small avocado, 1 tsp ginger, 1 3/4 cups of chicken broth, 14 oz coconut milk and  a pinch of salt  *  Process until smooth and creamy  *  transfer the soup back to a saucepan and mix in 2 tsp cornstarch  *  heat for five minutes and serve  *  or let it cool and serve at room temperature

Should you wish to serve chicken with the soup – try this rub  *  Mix 2 Tbsp paprika, 2 Tbsp cumin, 2 tbsp mustard, one Tbsp ground black pepper with 3 Tbsp of extra virgin olive oil  *  Rub the mixture over the skin of the chicken breasts  *  cook the chicken skin side down in a skillet for 6 to 8 minutes  *  turn and place in an oven to roast for another 12 to 15 minutes  *  remove the chicken to a warmed platter and when ready serve

A mint sauce for the chicken will make it vibrant  *  The sauce is easy enough if you have parsley and mint herbs available  *   In a food processor – whizz up 1 cup of fresh mint leaves, with 1/2 cup of parsley leaves, 4 cloves of minced garlic, 1 serrano chile with the seeds removed, 1 Tbsp honey, 1 Tbsp Dijon mustard and 1/2 cup of extra virgin olive oil  *  add some salt and pepper to taste  *  If it is too thick thin it out with some water  *  Try to accomplish a sweet minty taste  *  Spoon to the chicken after it has been served for a vibrant green neon sweet mint sauce