Creamy dreamy avocado coconut crab soup is ready in fifteen minutes and ridiculously easy to make with this simple recipe!
I wrote this recipe for creamy, dreamy avocado coconut crab soup when the Southern husband and I first started the Whole 30 500 years ago, but even if it didn’t have All The Healthy Things in it, it would still make my top ten soup list because it is both so dang delicious AND it is ready in about fifteen minutes.
Yep. You are fifteen minutes away from a bowl of that deliciousness you are looking at up there, and how perfect is that? And when you put that together with the healthy personality of this soup…well, what are we waiting for? Let’s make it!
Here’s how to make avocado crab soup!
Here’s what you need: a couple of nice ripe avocados (and check out this ripe avocado trick).
Some scallions, some garlic and a lime. Chicken broth. Coconut milk. Lump crabmeat. And optional but oh so delicious, a handful of toasted coconut chips (these are my favorites). Pull out your blender and let’s get going!
1. Put 2 ripe peeled and pitted avocados, 4 trimmed scallions, a clove of garlic, the juice from one lime, a half teaspoon of cumin, 3 cups of chicken broth and a cup of coconut milk in the blender.
2. Press the button and let everything blend until it is nice and smooth.
3. Ladle it into bowls and top each bowl with a scoop of crabmeat and a scattering of coconut chips (optional but love them!).
YOU. ARE. DONE.
More tips for making avocado coconut crab soup!
I’ve made this with chopped cooked shrimp and it’s just as scrumptious.
Coconut milk is pureed, strained coconut, and is usually in the International aisle of your supermarket. You can also use “lite” coconut milk – less calories and fat, but it does have less of the rich coconut flavor. Just make sure you don’t get cream of coconut, which is a whole other thing (and full of sugar).
Yep! Especially if you think you might like it chilled (I like it both chilled and at room temperature). Save the crabmeat and coconut chip garnish for the last minute though.
I’m already planning to swap out the crabmeat for chopped shrimp or even lobster if I am feeling extra swanky now and then.
And in the meantime, I think I will make this another ten times or so, just to be sure I have it down. For, you know, research purposes. (YUM.)
Avocado Coconut Crab Soup
Creamy dreamy avocado coconut crab soup is ready in fifteen minutes and ridiculously easy to make with this simple recipe!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 ripe avocados, peeled and pitted
- 4 scallions, trimmed and chopped into 2–3 inch sections
- 1 clove garlic, peeled
- Juice from one lime
- 1/2 teaspoon cumin
- 3 cups chicken broth
- 1 cup coconut milk
- 4–6 ounces lump crabmeat
- Salt and pepper to taste
- Coconut chips (optional)
Instructions
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Anu - My Ginger Garlic Kitchen says
This soup looks absoluelty delicious and so flavorful. Love the creamy texture of this beauty.
Mir says
Wow. This makes Whole 30 look quite decadent! I’m loving how creamy it is. Oh, and dreamy. Very much. :)
grace says
i’ve finally decided that crab is an acceptable food, and what a very fine way to eat it! your soup looks velvet-like and creamy-dreamy. coconut is wonderful too!
Amanda says
As soon as I saw this post my stomach started growling. This is such a unique and delicious sounding soup. Coconut milk and avacado sound wonderful together. And crab! Yum! Having shrimp in here sounds great too. I want a big bowl of this while looking out over the water.
Kathryn @ Family Food on the Table says
I’m pretty sure it doesn’t get any easier than this – wow! I love a super fast recipe and I could even have this for lunch any time I like :) Plus, that creamy soup and the big chunks of crab up on top? Oh yes, pinned!
Jennifer @ Show Me the Yummy says
Holy moly this looks seriously decadent, but I love that it’s totally healthy too! Completely genius combo with the avocado, crab, and coconut!
Cheyanne @ No Spoon Necessary says
Oh this soup looks heavenly, Kate! Decadent but secretly heathy, which I loooove! The creamy factor of this soup looks off the charts! And I’m totally having a moment with coconut, so I feel like you had this slurp-tastic beauty just for me! I will be adding crab meat to the top of mine.. that should never be optional if you ask me! ;) pinned!! Cheers, friend! Xo
Gayle @ Pumpkin 'N Spice says
What a creative soup, Kate! I love the combination of avocado and crab. And even better that it’s healthier too. That creamy texture just steals my heart!
Dawn @ Girl Heart Food says
Oh, wow! What an interesting combination! And, how easy? I love avocado, love coconut and love crab so this is a winner for me :)
Adina says
I haven’t had the time to look for a week or so and seemed to have missed so many great recipes! I am pinning here like mad!