Creamy Zucchini & Curry Coconut Milk Soup

1 tbsp cooking oil 1 medium yellow onion, finely chopped 1 carrot cut with cone #2 2 cloves garlic, minced 1 large can of green chilies or 1 large fresh green chilie 4-6 cups (packed) grated zucchini cone #2 1 tbsp minced cilantro leaves 1/2 tsp kosher salt (plus more to taste) 1/2 tsp freshly ground black pepper (plus more to taste) 3 cups vegetable broth 1 can coconut milk 2 T curry paste Pre heat oil in the 7qt  set over medium-low heat. Add the onion, carrot and chilies sauté until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes. Turn the heat to medium, add the grated zucchini and chopped cilantro leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper. Add coconut milk, curry paste & broth, bring to a simmer, then reduce heat to medium-low. Simmer for 10 minutes.