Chop the garlic and the onion finely, cut the carrots and the leek into thin slices.
Heat the oil in a pot and saute the onion, garlic, and carrots lightly, about 3 minutes.
Add ½ cup (125 ml) of the vegetable broth, allow the liquid to reduce for about 2-3 minutes, then add the leek, maple syrup (or honey), and curry powder. Mix well, and then add the rest of the vegetable broth. Bring to a boil and let cook for about 10 minutes until the vegetables are almost done.
Add the coconut milk to the soup, bring to a boil and let simmer for a few more minutes. Turn off the heat and add the peanuts to the soup. Adjust the taste a little lemon juice, salt, and pepper.
Sprinkle with some chopped coriander and/or parsley and serve immediately.
You can use honey instead, if you don't care about the peanut soup being vegan.
I used a mild curry powder. If using a spicier curry powder, adjust the amount according to your heat tolerance.
Salted or unsalted roasted peanuts, adjust the salt content of the soup accordingly.