Pumpkin Coconut Soup

I made this for dinner last night and it was lip-smackin' good. Seriously.

1 T canola oil
1 c chopped onion
1 c chopped carrots
2 cloves garlic, minced
2 (14 oz) cans chicken broth, divided
2 (15 oz) cans unsweetened pumpkin
1 (14 oz) can coconut milk
2 T lime juice
1/8 t cayenne pepper
1 T sugar
1 1/4 t salt

Heat oil in a large Dutch oven over medium-high heat; add onion and carrots, and cook, stirring frequently, 5 minutes or until vegetables begin to soften. Stir in garlic, and cook 30 seconds. Add 1 can of chicken broth; bring to a simmer, and cook 10 minutes or until vegetables are very tender. Remove from heat; cool 10 minutes.

Transfer mixture to a blender, and puree until smooth. Return mixture to Dutch oven, and add pumpkin, coconut milk, and remaining can of chicken broth, stirring with a whisk. Bring to a simmer over medium heat; stir in lime juice and last three ingredients.

NOTE: This soup can be made up to a day in advance, and store, covered in the fridge. It also freezes well.