Thai curry carrot soup

Just made this soup last night.  Boy is it tasty and perfect for the cooler weather. 

1 leek, sliced

2 tbls butter or oil

4 lbs of carrots, cubed

2 inches of fresh ginger, minced

3 cloves of garlic minced

2 small potatoes, minced

8 cups of vegetable broth or more

2 tbls or more Thai curry paste, to taste

Coconut flakes about 1 cup

(Can get these with red and green Thai curry pastes in Ethnic Aisles or Asian grocery stores. I used a red hotter paste)

1. Melt butter in a large pot.

2. Add leek and stir on medium-low heat until leeks are softened.

3. Add carrots, ginger, garlic and potatoes: occasionally stir for 10 minutes.

4. Add vegetable broth and raise heat to high.

5.  When it starts to boil lower heat to a nice simmer and cook for 10 minutes.

6. Add curry paste and continue simmering for another 10 minutes.

7.  Take off heat to cool.

8. Either use an immersion blender or wait 20 minutes and puree in a food processor.

9. Garnish with coconut flakes