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.
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Avocado Coconut Crab Soup
Prep Time: 15 minutes- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
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Pin RecipeIngredients
- 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)
Instructions
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!
Oh, wow! What an interesting combination! And, how easy? I love avocado, love coconut and love crab so this is a winner for me :)
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!
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
Holy moly this looks seriously decadent, but I love that it’s totally healthy too! Completely genius combo with the avocado, crab, and coconut!
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!
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.
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!
Wow. This makes Whole 30 look quite decadent! I’m loving how creamy it is. Oh, and dreamy. Very much. :)
This soup looks absoluelty delicious and so flavorful. Love the creamy texture of this beauty.