Heat the oil in a medium soup pot and sauté the garlic and leeks until the leeks are slightly golden. At the carrots, water, and half the sea salt. Cover and simmer about 15 minutes or until the carrots are tender. Remove from the heat and purée, in 2 or 3 batches, in a blender until creamy. Pour into a soup pot and all the remaining sea salt, curry powder and cinnamon. Simmer on medium-low for another 5 to 10 minutes. Ladle into individual serving bowls and garnish each with pistachios.
Per serving - 98 calories, 5 gram fat (39% calories from fat), 2 gram protein, 14 gram carbohydrate, 4 gram fiber, 0 milligram cholesterol, 285 milligram sodium