Carrot-Coconut Soup

Directions

1. 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. 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.

3. 3.

   Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

4. 4.

   DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.