Friday, February 22, 2013

Coconut Crab Soup

I made up a new soup recipe.  I was trying to use ingredients already in the fridge.  The result was delicious.  So good, in fact, Brad and Cooper both had two bowls!


1 tablespoon coconut oil
1 small red onion, chopped
1 large carrot, chopped
2 cans coconut milk
1 tablespoon coconut oil
1 tablespoon turmeric
sea salt to taste
pinch of oregano
1 can lump crab meat (we bought ours at Trader Joe's.  Use fresh, if you want)
a handful of sugar snap peas, roughly chopped (that was all we had on hand, use more, if you wish)

  • Heat coconut oil in a soup pan or dutch oven and add your onion. 
  • Sauté until soft and add your carrot. 
  • Cook together for a couple minutes and then add your coconut milk, coconut oil, and spices.  Add more or less milk depending on how much soup you want to make.
  • Cook through for about 20 minutes.  Coconut milk will start to thicken just a bit and the flavors will meld nice.
  • Fold in crab and snap peas and allow to cook through
  • Adjust seasonings to taste.

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