In a medium stock pot, sauté onions and carrots in olive oil for 4 minutes or until onions are translucent. Add ginger, water and sugar and let it simmer for 25 minutes until carrots are soft. Let cool. In a blender or food processor, puree until smooth. Season with rice wine vinegar and salt to taste. Serve hot or chilled with cilantro leaves to garnish.

*Recipe courtesy of Chef David Garrido

Cut avocados in half and remove pits. Scoop out the flesh and put in a blender, add half of the lime juice, cucumber puree, ½ the buttermilk and chicken stock, a pinch of salt and pepper, and a little hot pepper sauce. Pulse the blender slowly to puree everything. Add more buttermilk and chicken stock until you receive a smooth consistency. Adjust the seasoning to your taste (avocado does need some salt added). Refrigerate for an hour. Mix crabmeat with some lime juice, serrano pepper, red pepper and a pinch of salt and pepper. Ladle the soup into chilled bowls, put a tablespoon of crab mixture on top, and sprinkle chopped cilantro to finish. (Makes 6 servings)

Preheat oven to 350 degrees. In a large bowl, lightly mix all the ingredients except the marshmallows. Spray a 9 inch casserole dish with cooking spray. Pour the custard and top with a half bag of mini marshmallows. Bake for about a half hour. Keep warm for service.