Fry chopped onion in oil until golden.
Add crushed garlic and ginger. Add chopped celery and carrot, and pour in 2 cups (500 ml) Vegeta Chicken Reduced Sodium Broth.
Bring to a boil, reduce heat and cook for 10 minutes.
Add peas, leeks and the remain cup of broth. Cook another 10 minutes.
Mix curcuma (turmeric) with heavy cream and add to pan. Add salt and pepper to taste.
Serve soup warm in bowls and sprinkle with chopped coriander.
For a thicker soup, mix 1 teaspoon cornstarch with a little water and add to the hot soup, stirring constantly.