If you like things extra spicy, pass some chili sauce at the table.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
Step 2
Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
Step 3
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
Step 4
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.
