2 tablespoons extra virgin olive oil, more for pita chips
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1 fat leek (or 2 slim ones), white part only, thinly sliced

6 garlic cloves, minced

1 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

1/2 teaspoon ground coriander

1/4 teaspoon turmeric powder

Pinch of cayenne

1 1/2 pounds carrots, peeled and sliced 1/2-inch thick

1 quart vegetable broth

2 sprigs fresh thyme (optional)

2 pita breads, each cut into 16 wedges

1/3 cup tahini

Fresh lemon juice, to taste

Grated lemon zest, for garnish

1/3 cup chopped fresh cilantro or mint.