Preheat oven to 400 degrees F.

Line two baking sheets with foil (optional but I do it for easier clean up).

Divide carrots and onion among the two baking sheets and drizzle with 2 tablespoon olive oil.

Sprinkle with salt and pepper.

Bake in preheated oven for 45 minutes.

Add remaining 1 tablespoon of olive oil to large soup pot and heat oven medium heat.

Add leeks and cook 5-7 minutes, until they start to soften.

Add garlic and cook 2 more minutes, stirring well.

Add broth, curry powder, nutmeg, and ginger.

Bring to a boil and let simmer 10 minutes.

Remove from heat.

Stir in half of coconut milk.

At this point you can either transfer to a high powered blender, such as a Vitamix, or use an immersion blender to puree the soup. I used my Vitamix to get it super creamy.

Add whatever amount of remaining coconut milk that you want, depending on your preference of how thick you like your soup. I just added a couple more tablespoons.

Ladle into soup bowls and top with dollop of plain Greek yogurt.

Enjoy!