Starting just below the white area, slice down the leek length-wise. Rotate leek on its axis and repeat slicing so you have a leek that looks like an octopus. Using a large bowl of clean water, swish the leek "arms" around in the water to clean them. Then chop the leeks and fry them in olive oil until tender. Transfer to pan with all remaining ingredients and heat until warm. Make sure to shake coconut can before measuring. Transfer to blender, or use hand-held blender to blend into a chunky soup.