Carrot-Coconut Soup

• 1/4 cup (1/2 stick) unsalted butter
• 1 pound carrots, peeled, chopped
• 1 medium onion, chopped
• Kosher salt, freshly ground pepper
• N/A freshly ground pepper
• 2 cups low-sodium chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 2 tablespoons Thai-style chili sauce, plus more for serving
• Fresh cilantro leaves (for serving)

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.
2. Let soup cool slightly, then puree in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
3. Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
4. DO AHEAD:

butter, carrots, onion, kosher salt, n, chicken broth, unsweetened coconut milk, chili sauce, cilantro

Taken from www.epicurious.com/recipes/food/views/carrot-coconut-soup-51198430 (may not work)