This is one of our favorite soups, partly because it is really tasty, and partly because it really is so beautiful.
Original recipe found on orangette.blogspot.com
2 T olive oil
2 lb. (910 grams) carrots, peeled and chopped
1 medium onion, chopped
6 cups (950 ml) chicken broth
1 (13.5-ounce) can unsweetened coconut milk
About 2 Tbsp. sriracha, or to taste
Lime wedges, for serving
Fresh cilantro leaves, chopped, for serving,
Heat the oil in a large pot over medium-high heat. Add the carrots and onion, season with a couple good pinches of salt, and cook, stirring often, until the carrots are softened, 15-20 minutes. Stir in the broth, coconut milk, and 1 tablespoon of the sriracha. Bring to a simmer, and cook, stirring occasionally, until the vegetables are very soft and the liquid is slightly reduced, about 45 minutes.
Puree the soup with an immersion blender right in the pot (watch for splatters!) or in small batches in a regular blender. Check for seasoning, and add more salt if necessary.
Serve with a generous squeeze of lime in each bowl, and top with cilantro. I will often add a bit more sriracha at this point to those who like it a little spicier.