Carrot-Coconut Soup

Ingredients

• 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)
• Ingredient info: Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.

Instructions

1. 1

   Melt butter in a large saucepan over medium-high heat.

2. 2

   Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes.

3. 3

   Stir in broth, coconut milk, and 2 tablespoons chili sauce.

4. 4

   Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

5. 5

   Let soup cool slightly, then purée in a blender until smooth.

6. 6

   Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

7. 7

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

8. 8

   DO AHEAD: Soup can be made 3 days ahead.

9. 9

   Let cool; cover and chill.