Heat the oil in a large saucepan over medium-high heat. Sauté the onion, shallot and carrots until the onion is translucent, about 3 minutes.
Add the garlic and continue cooking until the mixture is orange and the onion is soft, 4 minutes more.
Mix in the chili paste and ginger, and cook until they are fragrant, about 30 seconds.
Add the sweet potato and chicken broth. Pour in 1 1/2 cups water. Bring to a boil, reduce the heat to a simmer, cover and cook 20 minutes, or until the carrots and sweet potato are very soft. Let sit to cool slightly.
Purée the soup in a blender or food processor until creamy.
Add the coconut milk and lime juice. Whirl just until blended.
Season the soup to taste with salt and pepper.
For “shooters,” serve in small glasses. Garnish each serving with a thin lime wedge or a grating of lime zest.
Per 1-cup serving: 117 calories, 5 g. total fat (3 g. saturated fat), 17 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 253 mg. sodium.