Add the leeks, ginger and garlic and sauté for one or two minutes until translucent. Add the spices and stir until dissolved, then add carrots and broth. Bring to a boil, cover and reduce heat. Simmer on low for about 25 minutes.
Transfer soup into a blender (or use an immersion blender), add coconut milk and puree until it is nearly smooth. Then pour the puree back into the saucepan and return to heat if necessary. Serve hot and garnish with parsley leaves.
Nutrition Information: Calories 201; Total Fat 16g; Saturated Fat 14g; Cholesterol 0mg; Sodium 123mg; Total Carbohydrates 15g; Dietary Fiber 3g, and Protein 2g.