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“A creamy carrot soup garnished with Dungeness crabmeat. (Use fresh crab for best results, but canned (and some kind other than Dungeness) can be used).”
READY IN:
55mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a 5-qt. pot over medium-high heat, melt butter.
  2. Add onion, carrots, bay leaf, white rice, salt, black pepper and cumin. Cook, stirring, until onions are light golden, about 6 minutes.
  3. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.
  4. Working in batches, puree soup in a blender until smooth. Return soup to pot, stir in lemon zest, and bring back up to heat without boiling.
  5. In a small bowl, toss crab with lemon juice and minced chives.
  6. Put an equal mound of crab mixture in the center of each of 4 soup bowls, then ladle soup around crab.
  7. Garnish with chopped chives.

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