Now that spring is officially here, our soup days are dwindling. However, this is a soup that can be enjoyed year round. I am a huge fan of lump crabmeat and Old Bay seasoning. Perhaps it reminds me of my summers camping on the Maryland seashore or maybe it just tastes awesome. Either way, this summer is hearty enough for cooler months, but has all the flavors of summer.
Lump crabmeat is great to have on hand in your fridge. It is precooked and ready to use as is in crab cakes, on top of salads or in this delicious soup. I like the brand available from Costco. It has a long shelf-life in the fridge and the chunks are big and meaty.
This soup is hearty enough to serve as a meal, but is also great alongside a sandwich or salad. Adding avocado as a topping, really rounds out this soup as a meal. I tried adding avocado on a whim. Usually, the thought of using my precious avocado on a soup sounded like such a waste. However, once I tried it, I was hooked. The avocado adds a cool creamy richness that enhances the soup and really makes it stand out. I hope you enjoy it!
- 2 Tbsp olive oil or avocado oil
- 1 small onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 1 medium sweet potato, chopped
- 1 garlic clove, minced
- 3 cups chicken stock, vegetable stock, or water
- 1 can crushed tomato (28 oz)
- 1 container lump crab meat (16 oz)
- ¾ cup full fat coconut milk
- 2 tsp Old Bay seasoning
- salt and pepper to taste
- 1 avocado
- In a large pot or Dutch oven add oil and sauté onion, garlic, and celery until softened.
- Add carrot and sweet potato and continue to sauté for 5 minutes or until carrot and potato cook slightly.
- Add stock and tomato and bring to a simmer.
- Simmer until sweet potato and carrot are cooked completely and soft.
- Remove pot from heat.
- Using an immersion blender, blend soup mixture until mostly smooth, but with some lumps. If you do not own an immersion blender, you can blend the soup in batches in a standard blender.
- Put pot back on stove over low heat.
- Add crab, coconut milk, and Old Bay and cook for about 10 minutes or until everything is heated through and the flavors have a chance to mingle.
- Add salt and pepper to taste. Note: Old Bay seasoning is already salty, so be sure to taste first before adding salt.
- Serve warm with chopped avocado.
