In a large pot or dutch, add avocado oil and sliced leeks. Turn the heat to medium-low and allow the leesk to start to sweat (not caramelize). This will take about 5-10 minutes. Season with salt and pepper.
Next add the garlic and ginger and saute for 1-2 minutes.
Add the thai red curry paste and allow the curry paste to "bloom" in the pan for about 2 minutes.
Add carrots and saute for 2-3 minutes. Season with salt and freshly ground black pepper.
Add Aneto low sodium chicken broth and honey. Give it a stir and season with salt and freshly ground black pepper. Bring the soup up to a boil and then turn it down to a simmer. Place the lid on the pot and allow it to simmer for 30 minutes.
After the soup has simmered, taste it for seasoning. Next add 1/2 can of coconut milk to the pot. Let the soup simmer for 5 minutes to incorporate the coconut milk.
Next, add the soup to a blender. Note: Don't add all the liquid, leave about 1 cup behind. You don't want to the soup to be too thin.
Blend the soup until creamy. If it's too thick add more coconut milk (save 1/4 cup for garnish). If it's still too thick add remaining soup broth.
To serve, ladle soup into a bowl and drizzle coconut milk and add sliced chives.