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.)Print