I wrote this recipe for creamy, dreamy avocado coconut crab soup when the Southern husband and I first started the Whole 30 last summer, 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 ten minutes. Yep. You are five 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 what you need: a couple of nice ripe avocados (and click here for the 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 (and click here for my favorites). Pull out your blender and let’s get going
1. Put everything but the crabmeat and the coconut chips 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.
YOU. ARE. DONE.
I told you! I’m already planning to make this my Summer Soup Of 2016, possibly swapping 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.Print
- 2 ripe avocados, peeled and pitted
- 4 scallions, trimmed and chopped into 2–3 inch sections
- 1 clove garlic, peeled
- 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)