Chop carrots into big chunks. Put in large dutch oven sized pot.
Cut off stalk and end of leek, using white part only.
Clean well: Hold vertically, run under water, squeezing dirt out. Slice, thinly.
Peel, seed 1/2 blood orange. Squeeze juice over carrots, add remaining pulp to pot.
Add carrots, leeks, orange to large pot, add salt and pepper.
Cover with about 3 inches of water or vegetable broth (see recipe under notes) in large pot bring to boil and cook, just until carrots are soft.
Use blender or emulsion blender right in the pot. Start streaming in almond milk.
Add more broth if needed.Measure chile sauce and add. Blend thoroughly and taste. Add more as desired.
Season to taste. Garnish with orange zest, pomegranate seeds, and toasted almonds.