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.
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