Spicy Crab Veggie Soup

by LaDonna Gunderson from www.ladonnarose.com

"Although picking the crabmeat is time-consuming (enlist a friend to help), you will be rewarded with a truly exceptional soup."

Yields: 4 | Prep time: 20 minutes | Total time: 40 minutes

Ingredients:

• 4 slices quality-thick cut bacon, chopped
• 1 cup onion, diced
• 1½ cups Yukon gold potatoes, peeled, diced
• 1 tablespoon jalapeño, seeded, diced
• 1 tablespoon garlic, minced
• 2 cups tomatoes, chopped
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 1 teaspoon dried thyme
• 4 cups organic chicken broth
• 4 cups fresh baby spinach, chopped
• 1 (14-ounce) can coconut milk
• 2 cups lump crabmeat
• 2 tablespoons lime juice, plus more to taste
• ½ cup green onions, chopped

Instructions:

Fry bacon until crisp, transfer to paper towels. Stir in onion, potatoes, jalapeño and garlic with tomatoes and seasonings over medium heat until soft. Add chicken broth and bring to slow boil. Cover and simmer 10 minutes until potatoes nearly tender. Gently stir in spinach, coconut milk, crabmeat, lime juice and reserved bacon. Ladle into warmed bowls and garnish with green onions.