Take a thick bottomed vessel or a pressure cooker. Add butter. Once it starts melting, add chopped/sliced ingredients into it (onion, green chilly, ginger, garlic and curry leaves) and sauté till transparent. Now add diced carrots, white pepper powder and bay leaves. Stir for about two to three minutes, till the carrot chunks are transparent.
Add the chicken stock. Cover the cooker and pressure cook the carrot mixture till the first whistle comes. Take it off the stove and when it cools, blend in a mixer and strain.
Heat the carrot puree and add salt to taste. Switch off the flame and add coconut milk to the puree. Stir once again and the soup is ready to be served.