To start, set your seafood stock aside along with the crab meat. If you’re making your own seafood stock, see the information above in the narrative.
Heat a large pot to medium heat and add olive oil. Add carrots and onion and cook about 6-7 minutes, until softened.
Add roasted red peppers, garlic and tomato. Cook another minute.
Add white wine and allow to reduce by half.
Add rice, chili paste, seafood stock, cilantro, basil and cayenne. Add salt and pepper to taste.
Add about a pound of the cooked crab, reserving the rest for garnish.
Stir and simmer about 30 minutes to allow the flavors to develop.
Use a stick blender or food processor to puree the soup until nice and smooth.
Add cream and 4 tablespoons lemon juice. Stir. Taste and adjust with salt and pepper as needed. Maybe more cayenne!
Serve into bowls. Top with a bit of crab, a squeeze of lemon, and a bit of chopped cilantro. Enjoy!