Chop and prep everything.
Heat olive oil in soup pot over medium-high heat til it shimmers.
Add chopped leek or onion and let it soften about 10 minutes.
Add carrots and cauliflower and a splash of broth to prevent sticking if needed. Let cauliflower brown a bit.
Add about 2 cups broth; bring to a low simmer; let simmer until all veggies are soft (can be easily pierced with a fork). Stir periodically.
Add ½ cup coconut milk to start (can add more later).
Add seasonings to taste: needs sea salt and pepper for sure. I added the spice blend (about 1 tsp) plus a dash of curry, which gave it a yellow color.
Blend everything with immersion blender until smooth. Taste to correct seasonings. If using a regular blender, blend in batches and be careful that the lid doesn't pop off from the heat.
You can add more broth and/or coconut milk at this point to achieve desired thickness.
Top with avocado if you want. A nice touch.