- 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)
- Place everything except for crabmeat, salt and pepper and coconut chips in a blender and puree until smooth.
- Taste and season with salt and pepper as needed.
- Ladle into bowls, top with crabmeat and coconut chips and serve.