Ingredients
Method
- Melt butter in a large pot over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15-20 minutes.
- Stir in broth, coconut milk, and chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced.
- Let soup cool slightly, then purée until smooth. Add ginger and season to taste with salt and pepper. Serve and top with cilantro.