Carrot-Coconut Soup
['1/4 cup (1/2 stick) unsalted butter', '1 pound carrots, peeled, chopped', '1 medium onion, chopped', 'Kosher salt, freshly ground pepper', 'N/A freshly ground pepper', '2 cups low-sodium chicken broth', '1 13.5-ounce can unsweetened coconut milk', '2 tablespoons Thai-style chili sauce, plus more for serving', 'Fresh cilantro leaves (for serving)', 'Ingredient info: Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.']
Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.
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