Add a little bit of water or non-stick cooking spray to a large pot and add in the chopped onion, carrots and salt and pepper to taste and cook, stirring often, until the vegetables are soft, about 15-20 minutes.

Stir in the vegetable broth, 1 ½ cup water, coconut milk and sriracha. Bring everything to a boil then reduce the heat to low and allow the vegetables to cook until soft and liquid to reduce a little, about 30 minutes.

Let the soup cool slightly, then puree in a blender until smooth. Reheat the soup in a pot, adding water if you want a thinner soup and more salt and pepper to taste if necessary. Serve warm with cilantro and more hot sauce.