Coconut Carrot Soup

1/4 cup (57g) unsalted butter

1 pound (500g) carrots, peeled and chopped

1 medium, onion chopped

2 cups (500ml) of chicken broth

13.5oz (383g) unsweetened coconut milk

2 tablespoons Thai-Style chili sauce

salt and pepper to taste

fresh cilantro leaves for serving

1. melt butter in a large saucepan. Add onion and carrots and sauté for 15 to 20 minutes. 

2. stir in broth, coconut milk and chili sauce. Cook over medium heat for 40 minutes.

3. transfer to blender and mix well. 

4. add salt and pepper to taste

Serve with chopped cilantro leaves