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Avocado Coconut Crab Soup


  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American

Ingredients

  • 2 ripe avocados, peeled and pitted
  • 4 scallions, trimmed and chopped into 23 inch sections
  • 1 clove garlic, peeled
  • 1/2 teaspoon cumin
  • 3 cups chicken broth
  • 1 cup coconut milk
  • 46 ounces lump crabmeat
  • Salt and pepper to taste
  • Coconut chips (optional)

Instructions

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