Peel and wash the carrots. Clean and wash the leek. Peel onion and garlic and cut into fine cubes. Cut carrots into thin slices and leek into fine rings. Heat 1 tablespoon of oil and sauté the prepared vegetables for about 4 minutes while stirring.
Heat 1 tablespoon of oil in a frying pan and roast the nuts for about 5 minutes, turning them over. Add wine, stock and coconut milk to the vegetables, bring to the boil and simmer for about 5 minutes. Add peanut cream and cream. Season to taste with salt and pepper.
Add the nuts and serve.