This recipe is another variation on the basic way that I make soup.  You can really add any veggie ingredients you want with the same form so if you don't have one substitute another.  This would be good with cooked winter squash instead of carrots.

2-4 TBLS oil or butter
1 bunch leeks, cleaned and sliced
1 pound carrots, peeled and chopped
1 large apple, peeled and chopped
1-3 garlic cloves, minced
1-2 teaspoons curry powder, to taste
chicken broth to cover
coconut milk to taste (I used 1/2 can)
salt to taste

Heat the oil in a sauce pan on medium.  Add leeks and saute until becomming tender, about 5-10 minutes.  Do not brown.  Add carrots, apple, garlic, curry powder, and chicken broth.  Bring to a boil and simmer until carrots are very tender.  Add coconut milk and heat through.  Puree until smooth and add salt to taste.  Yum!