Turn crock pot to high.
Pour a drizzle of olive oil into the bottom.
Add in the chopped garlic and curry powder; stir and cover.
Let the curry infuse the oil as you chop the vegetables.
Wash the leek, trim and slice the white section.
Peel, trim and chop the carrots.
Peel the sweet potato, chop into cubes.
Peel the squash, cut into slices.
Toss all the chopped veggies into the warm crock pot and stir.
Add just enough fresh water to cover them.
Season with sea salt, to taste.
Cover and cook for 2-hours, on low, or on high for 3 – 4 hours.
When cooked, using a handheld immersion blender, puree soup in crock pot until smooth.
Serve in individual bowls and top with cilantro and pine nuts, if desired.
