Clean and thinly slice leek. Dice zucchini into roughly 1" cubes.
In a heavy bottomed pot over medium heat, heat the oil and add the leeks or onion if preferred. Saute until lightly browned and softened.
Add zucchini, curry, thyme, salt, and pepper and mix to coat all ingredients with spices. Stir over heat for 1-2 minutes until fragrance from curry begins to release.
Add stock and bring soup to a boil. Once boiling, reduce heat to a simmer and let cook covered for 30 minutes or until all ingredients are soft.
Once all ingredients have softened carefully transfer soup to a blender. Be sure to vent the lid since the soup will be hot. Puree until smooth. Then add coconut milk to mixture and blend until combined.
Chill for at least 1 hour and serve with parsley, pecans, and a drizzle of olive oil as garnish. If preferred soup can also be served warm.
Coconut milk is referring to the milk that comes in a can. Be sure to purchase full-fat and use the thick white part to get a creamier consistency.
If you don't have leeks on hand you can substitute a finely diced medium yellow onion in it's place. Cook as directed in the recipe.
If you want this recipe to be completely homemade make your own chicken stock with my recipe here.