Use organic ingredients whenever possible.
Using a large pot, heat coconut oil and a pinch of salt over medium heat.
Now cook leeks and onions until they soften. About 3-4 minutes.
Add red bell pepper, garlic, celery, salt, pepper and all spices. Cook until vegetables are softened. About 6-7 minutes.
Add potatoes and carrots and combine.Stir in flour and cook for 2 minutes.Stir frequently. Flour should not burn.
Add broth and bay leaf.Bring everything to a boil and then reduce heat to allow a light simmer.
Continue to cook for 12-15 minutes. Vegetables should be tender.
Add corn. Bring liquid back to a gentle boil and then reduce heat to a simmer. About 4-8 minutes.
Remove from heat and remove bay leaf. Add coconut milk and lime juice and stir very well.
Add more salt if needed.
In a blender, blend roughly 1/2 -3/4 of soup, depending on your desired consistency.
Add blended part back into the pot and allow to simmer for 3-5 minutes to meld taste.