In a medium pot, cook the onions, leeks, shallots, and carrots in a small amount of oil for about 2 minutes.
Add the broccoli, zucchini, and vegetable broth.
After about 5-7 min, add the coconut milk.
Turn off heat, and pour into a blender or use an immersion blender directly in the pot. Add cashew butter, cornstarch, coriander and salt and pepper, as you blend.
