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1
Cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally.
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2
Add curry powder and cook for 2 more minutes, stirring frequently.
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3
Add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan.
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4
The liquid should barely cover the vegetables, so add or subtract broth if necessary.
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5
Bring to the boiling point, then turn down the heat to low.
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6
Cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft.
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7
In batches, puree the soup in a blender.
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8
Next, pour it through a strainer into a bowl to remove all lumps remaining.
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9
Taste the soup for seasoning, adding salt and pepper to your taste preference.
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10
Chill the soup in the refrigerator for at least 3 hours.
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11
Taste soup again, since chilling often reduces the flavor impact.
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12
Pour into 4 shallow bowls.
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13
Spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions.
