1Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper and cook until carrots are softened for about 15–20 minutes.
2Stir in broth, coconut milk and 2 tbsp of chilli sauce. Bring to a boil, reduce heat and simmer for 40–45 minutes.
3Let soup cool down slightly and then purée in a blender until smooth. Reheat in a clean saucepan and thin with water to desired consistency. Season with salt and pepper.
4Top with cilantro when served in bowls.