Warm 1 tablespoon olive oil in a large pot over medium heat. Introduce the chopped carrots, leek, cauliflower, and squash, allowing them to sauté for approximately 10 minutes until they begin to soften. Incorporate the minced garlic, grated ginger, turmeric, and other seasonings, stirring to meld the flavors. Pour in the broth and coconut milk, bringing the soup to a gentle simmer. Let it cook for about 20 minutes. Remove from heat and allow it to cool slightly for 5–10 minutes before transferring the mixture to a blender. Blend thoroughly until the texture is velvety and smooth. Taste and adjust seasoning as preferred. Serve immediately, garnished with fresh cilantro and a spoonful of dairy-free sour cream if desired. Store any remaining soup in an airtight container in the refrigerator.