Carrot Soup with lemongrass and coconut

In a large saucepan heat oil over medium heat Add leeks and fennel, cook until starting to soften (3-5 Minutes) Add lemongrass, garlic, ginger and cook another 1-2 minutes to meld flavors. Add turmeric, stock and carrots, mix well and over high heat bring to a simmer, reduce heat and cook until carrots are tender (20-30 minutes) Remove from heat and pour in coconut cream, then process in a blender or food processor until smooth. Add salt and pepper to taste Serve with lime wedges.