Sweet lump crab meat gets folded into a velvety base built from full-fat coconut milk, so every spoonful is rich and silky without feeling heavy. The soup starts with a proper aromatic base of onion, celery, and carrot cooked down until soft, then deepened with tomato paste, smoked paprika, and a whisper of cayenne for warmth. Simmering the vegetables in seafood stock before blending gives the bisque that classic, restaurant-style depth, and a quick arrowroot slurry thickens everything to a smooth, spoon-coating consistency. A bright hit of fresh lemon juice at the end keeps the richness in check, and a scattering of chives adds a fresh, sharp finish. It's an elegant, comforting bowl that fits neatly into a dairy free menu without sacrificing any of that classic bisque texture.
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Heat the avocado oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, celery, and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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