In a stockpot or Dutch oven, warm butter over medium heat. Add onion and carrot; sauté for 5 minutes until softened; add garlic and sauté for 1 minute until aromatic. Add brandy or wine; cook, stirring often, for 2 minutes until liquid is evaporated. Add tomato paste, stir to combine and sauté until aromatic. Add rice and stock; bring to a simmer then reduce heat to medium low. Cook, stirring every 5 minutes, for 40 minutes, until rice is tender.
With an immersion blender, blend soup until smooth. Remove from heat; add cream or coconut milk and TABASCO® Chipotle Sauce. Add 3/4 of the crab; stir gently to combine.
Garnish soup with parsley or tarragon and remaining crab; serve with additional TABASCO® Chipotle Sauce.
Makes 4 servings.