Carrot coconut soup

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.25 cup butter (0.5 stick)
1 lb carrot, peeled and chopped
1 med onion, chopped
kosher salt & freshly groud pepper
2 cups chicken broth
1 can coconut milk
2 tbsp thai style chili sauce

1. Melt butter
2. Add carrots and onion, season, cook for approx. 20 mins until carrots softened.
3. Stir in broth, coconut milk and chili sauce.
4. Bring to boil, reduce heat and simmer until v soft approx. 40-45 mins.
5. Let cool, puree in blender, thin as required.

Serve with extra chili sauce and cilantro.

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