First, sauté 1 tablespoon of olive oil, 8 raw carrots, 2 leeks, and 1 orange bell pepper in a pot. Next, add 1 teaspoon of turmeric, 1 tablespoon of coriander, 1/2 teaspoon of cayenne pepper, and 5 cups of vegetable broth. Bring the mixture to a boil. Let the soup cool completely before blending. You can blend the soup using an immersion blender directly in the pot, or carefully ladle it into a standard blender. Once blended, add 1 cup of coconut milk and stir until combined. Serve and enjoy!
