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1
Peel and slice the carrots, place them in a large bowl, and set them aside.
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2
Slice the leeks, from the white part or bottom up, until you reach the darker green portion. Slices should be about 1/4 inch thick. Place the leeks in a water bath and move them around a bit, so any dirt between layers shakes out. Drain and set aside.
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3
In a large stockpot, bring the olive oil to medium heat. Smash garlic cloves with a heavy slap on the back of a knife, and scrape them into the warmed oil.
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4
Let the garlic cloves cook until they become aromatic, about 4 or 5 minutes. Add the leeks, and season with salt and pepper.
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5
When the leeks start to soften, add the chopped carrots. Let this go for about 10 minutes, stirring occasionally, before covering with stock, leaving about an inch of extra liquid over the carrots.
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6
Bring the stock to a boil, cover the pot and simmer on low heat for about 1 hour.
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7
When the carrots give easily with a finger press, remove the stockpot from heat. Blend the carrot mixture thoroughly with an immersion blender on a high setting. Pour the blended carrots into a large bowl.
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8
Place the now-empty stockpot back on medium-low to medium heat. Put the curry paste in the pan, and stir while cooking for about 5 minutes. Pour the coconut milk over the curry paste, and whisk until the paste is fully incorporated.
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9
Add the grated ginger root to the coconut milk, and allow it to steep for about 5 minutes. When you can strongly smell the ginger, it's time to add the carrots back in. Whisk until combined, and allow the soup to simmer for about 10 more minutes. Finish with a squeeze of fresh lemon to brighten all the flavors.
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10
For the Sriracha-honey yogurt, whisk the Sriracha, honey and yogurt. Scoop about 1 tablespoon into your bowl of carrot soup.
