Heat oil in a Dutch oven or soup pot over medium until shimmering.
Add the leeks and carrots, stir to coat in the oil, and cook for 10-20 minutes, or until carrots are very soft (cooking times will varying depending on how thick the carrots were sliced). Sprinkle the vegetables with the salt and stir.
Scootch the vegetables to one side, and pour in a splash of vegetable broth into the cleared spot. Spoon the turmeric, black pepper, ginger, and garlic over the broth, and stir to create a fragrant paste.
Work the paste into the vegetables, then add 2 cups of the broth. Increase heat to medium-high, and bring the soup to a gentle boil, then reduce heat to medium-low.
Measure the miso into a small bowl, and spoon 3 or 4 tablespoons of the broth into the bowl. Stir or whisk until the miso is loose and pourable. Add to the soup.
Use an immersion blender or regular blender to smooth out the soup. If very thick, add small amounts of the remaining vegetable broth until it's the consistency you prefer.
Add the coconut milk and thoroughly mix into the soup, testing to ensure the soup doesn't loose its warmth.
Serve immediately, topping with cilantro and almonds.