In a soup pot melt butter, add onion and carrot and sweat until tender. Dust vegetables with flour and stir until golden. Add sweet potatoes and stock and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender. Remove pot from heat and allow soup to cool slightly. Puree in a blender or food processor until smooth. Strain, if a fine soup is desired, and return to cleaned pot. Stir in cream and crab and season to taste with salt and pepper. Reheat soup just to simmering; do not boil soup. Just before serving add chives.
Yield: 6 servings