• Heat the olive oil in a large soup pot set over medium heat. Add the leeks, garlic, and cumin. Cook, stirring occasionally, until soft – 5-7 minutes. Add the carrots and vegetable broth. Bring to a boil and cook until the carrots are soft – about 30 minutes.
• Transfer the soup to a blender, working in batched if necessary, and blend until smooth. Chill at least two hours.
• Just before serving, stir in the coconut milk. Swirl 1 teaspoon pesto (recipe follows) into each serving of soup.

To Make the Pesto:

• Add the olive oil, garlic scapes, and pistachios to a blender. Blend until a paste forms. Add the nutritional yeast/parmesan is using and pulse 3 or 4 times to combine. Thin with additional olive oil if needed. (This recipe will make more pesto than you need for the soup.)