Let me start by saying this is the best soup I've ever made. Ever. Words cannot describe how pleased I am with this soup. The combination of coconut and sweet chili is just my thing.
(Note: I do mean the best soup I've made, not necessarily the best soup ever. I'm afraid this doesn't beat the absolutely fantastic pumpkin soup I had in New Zealand some years ago. It comes close, though.)
Carrot soup with a touch of chili (2 portions)
3 sliced carrots
1/2 chopped onion
5 dl (2 cups) water
1 1/2 tbsp (or one cube) chicken or vegetable stock
2 dl (1 1/4 cups) coconut milk
2 tbsp sweet chili sauce
about 2 tbsp chopped fresh basil (or other herb of your liking)
Boil carrot slices and chopped onion in water with chicken or vegetable stock until soft (about 20 mins). Puree the vegetables (a stick/hand blender comes in handy). Add coconut milk and sweet chili sauce, bring to a boil. Sprinkle the fresh basil on top just before serving.
Also works well served with a bit of chopped and fried bacon on top. I imagine a dollop of crème fraiche would be lovely too. =) Enjoy!