In a large dutch oven over medium high heat melt the butter ( or oil) and sauté the onion and leeks until translucent and starting to brown. Add in the garlic and sauté until fragrant, about one minute then add in the carrots, and celery. Sauté for another 5 min until the carrots and celery have softened. Stir in the spices quickly then add in the chopped tomatoes, paste and broth. Lower the heat and simmer for 20 minutes, stirring occasionally. Puree the soup with either an immersion blender or in a regular blender and pureeing in batches until the soup is smooth. Stir in the cream ( or coconut milk) well and taste. Season with more salt, pepper or chile flakes if desired.

Serve hot, preferably with grilled cheese sandwiches.