Directions

1Place the carrots, onion, and garlic into a medium-size saucepan. Season with salt and pepper, then pour in the stock.

2Place on the stove over a medium heat, bring to a boil, then turn down to a simmer. Cook for 15 minutes, stirring occasionally, until the vegetables are tender. Then, carefully pour into a blender along with the coconut milk and chili sauce.

3Blend until smooth. Pour back into the pan and reheat. Taste and season, if needed. Serve.