Preheat oven to 425 F.

Line two baking sheets with foil or parchment paper.

Peel and chop carrots into 1 1/2" pieces.

Cut off dark green portions of leeks and roots but leave bottom intact.

Rinse sand from leeks and cut into quarters lengthwise.

Place carrots, 2 garlic cloves and 3-4 sprigs thyme on one baking sheet.

Spray lightly with cooking spray and add a few grinds of pepper and salt.

Repeat with leeks on other baking sheet.

Bake for 20 minutes then swap baking sheet positions and continue to bake for another 15-20 minutes until browning and tender.

While vegetables are roasting, warm broth in a large pot on top of stove over low heat.

Add ginger, turmeric and tomato paste.

When vegetable are done, add them to pot.

Stir and blend with immersion blender until smooth.

Add 1/2 can coconut milk and blend.

Voilá! Serve with some good crusty bread for dipping.