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!