Carrot Coconut Soup with Chile and Lime

(recipe from Orangette)

1/2 stick unsalted butter (I used an equivalent amount of half olive oil, half coconut oil)
2 lb. carrots, peeled and chopped
1 medium onion, chopped
Kosher salt
4 cups vegetable broth
1 1/2 to 2 cans unsweetened coconut milk (I used only one can)
About 2 Tbsp. sriracha, or to taste
Lime wedges, for serving
Fresh cilantro leaves, chopped, for serving (optional)

Melt the butter 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, 1 1/2 cans of the coconut milk, and 1 Tbsp. 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 in small batches in a blender, or right in the pot with an immersion blender.  Check for seasoning, and add more salt and/or sriracha, if you like.  (Recommended to add one more Tbsp. of sriracha.)  If you'd like more richness, stir in more coconut milk.  Reheat as needed.

Serve with a generous squeeze of lime in each bowl, and top with cilantro.

(Easy, tasty, hearty pureed soup.  The sriracha gives an unexpected kick.)