CSA Week 11 - August 16th - carrot coconut curry soup

Add this to the ridiculously easy and delicious category.

Carrot Coconut Curry Soup 
Adapted from here

Ingredients
2 tbsp. butter and 2 tbsp. oil
2 lbs. carrots, peeled and chopped
1 medium onion, chopped
3/4 tsp salt
4 cups chicken broth
1 (13.5 oz) can unsweetened coconut milk
2 tbsp. Sriracha (or up to 4 tbsp. if you like it HOT!)
1 tbsp. lime juice
1 tbsp. Thai red curry paste
Fresh cilantro, chopped

Directions
Heat the butter and oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring often, until the carrots are softened, 15-20 minutes. Stir in the broth, coconut milk, Sriracha, curry paste, and salt. 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 a blender or with an immersion blender until very smooth. Stir in the lime juice. Check for seasoning and add more salt and Sriracha if needed. Top with cilantro.