Creamy Carrot and soup

Ha! Look at you! Thank you SO much, I WILL be making this!!

:Ingredients
•2 tablespoons olive oil
•1 medium onion, chopped
•1 leek, chopped
•1 sweet potato, peeled and chopped
•1 clove garlic, chopped
•1 small knob peeled fresh ginger root, chopped fine (about 1 tablespoon
•1 ½ teaspoons ground coriander
•1 ½ teaspoons sweet curry powder
•1 bay leaf
•1 ½ pounds carrots, peeled and chopped
•4 cups vegetable broth
•Sea salt
Preparation:
Warm olive oil in a soup pot over medium heat. Add onion, leek, sweet potato and garlic, and cook 5 minutes, stirring occasionally. Add ginger, coriander, curry and bay leaf, and cook 2 minutes.
Add carrots and broth, along with 2 cups of water and 2 large pinches of sea salt. Bring to a boil, reduce heat, and simmer for 30 minutes, until carrots are very tender.

Remove soup from heat and discard bay leaf. Puree soup with a vertical blender until creamy. Adjust seasoning and serve.