• 2 tablespoons avocado oil
  • 2 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 1 lb. organic orange carrots, chopped
  • 4 cups bone broth
  • 1 can (13.5 oz) full fat coconut milk
  • 1 lb. crab meat, cooked
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh chives, cut into small (1/4”) segments
  • Sea salt and pepper to taste


  • In a large pot over medium-high heat, saute carrots, onions, and garlic in the avocado oil for 10 minutes until lightly browned.
  • Add bone broth and coconut milk, bring to a boil and reduce heat to medium-low. Cover and simmer until carrots are soft, about 10 minutes.
  • Using an immersion blender (or carefully transferring to a blender in batches), blend the mixture until creamy. Add crabmeat, lemon juice, sea salt and pepper and return to the stove top until heated through. Add chives and serve.

Serves 6

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