Add the carrots, brown sugar, habanero peppers, salt, butter and water to a medium pot over medium-high heat.

Cover and bring up to a boil, then reduce to a simmer and cook until the carrots are completely tender, about 10-15 minutes. 

Use an immersion blender to puree until very smooth. Alternatively, you can puree in a regular blender in batches, but use caution whenever blending a hot liquid.

Taste and adjust seasoning as needed. 

Add sesame seeds to a dry pan over medium heat and toss around until they start to pop, turn light golden brown and smell nutty, about 1-2 minutes. Transfer to a bowl to cool.

Ladle soup into bowls, sprinkle with toasted sesame seeds, then dollop or drizzle (see note) yogurt on top. Garnish with cilantro if desired, then serve immediately.