Preheat your oven to 425 degrees F.
On a parchment paper-lined baking sheet, toss the carrots with 2 tablespoons of olive oil and 1/2 teaspoon sea salt. Arrange in an even layer and roast in the bottom half of the oven for 35 to 40 minutes, or until caramelized and fork tender.
On a second parchment paper lined baking sheet, toss half of the leeks with 1 tablespoon olive oil and season lightly with salt. Arrange in an even layer and roast in the top half of the oven until lightly browned and crispy, about 15 minutes. Set aside.
Meanwhile, in a large stockpot or saucepan, heat the ghee or coconut oil over a medium flame. Add the remaining leeks and sauté, stirring occasionally, until soft, about 5 minutes.
Stir in the ginger, turmeric, and potatoes. Sauté for another 3 minutes, until fragrant. Carefully pour in the coconut milk. Fill one of the dirty cans with water and add to the pot (about 2 cups) along with 1 teaspoon salt. Bring to a boil, then turn the heat to medium-low and simmer until the potatoes are fork tender, about 10 minutes.
In a high powered blender, combine the roasted carrots with the turmeric potato mixture. Puree until smooth.
Divide between 4 bowls and top with the crispy leeks. Enjoy immediately.
