2 tablespoons fresh chives, cut into small (1/4”) segments
Celtic 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, salt and pepper and return to the stove top until heated through. Add chives and serve.