Heat olive oil in a pot. Dice the carrots. Chop leeks into rings and add to a large pot over medium heat. Fry the vegetables in olive oil until transparent.

Peel the potatoes and cut into medium cubes. Remove the tough parts from the cabbage and chop in the same way.

Place the sliced cabbage and potatoes in a saucepan and add the coconut milk. Pour in the water so that it completely covers the vegetables. Cook the soup for 25 minutes on low heat.

Add the parsley and thyme. Cover and simmer for another 5 minutes.

Blend the soup with a blender. If desired, you can adjust the thickness of the soup by adding a little coconut milk. Season with salt and pepper.

Ladle the soup into portions, garnish with drops of olive oil and vegetables.