Add the oil to a large, heavy bottomed soup pot. Place the pot over medium heat. Add the onions and garlic and cook, stirring, until they’ve have softened, 4-5 minutes. Add thecarrots, curry powder, 1 teaspoon salt, and chili pepper flakes. Cook stirring for 2 minutes.
Add the broth and coconut milk. Simmer the mixture until the carrots soften, 12-15 minutes.Stir in the peanut butter. Puree the mixture in a blender until smooth. Add more salt to taste. Serve hot, garnished with the peanuts and cilantro.