Place a large pot over medium-high heat.
Add your ghee, leeks, and onion to the pot. Sauté until onions are translucent.
Add your garlic, thyme, basil, oregano, and chili flakes. Stir. Mix, occasionally, until aromatic (2-3 minutes).
Add remaining ingredients (except salt) and bring to a boil. Cover and simmer for 20 minutes.
Carefully pour the mixture into a blender (or use a hand blender). Blend until you reach desired creaminess. For a thinner soup, add more veggie broth. Taste and add sea salt.
Divide into bowls and dig in! This will make 3-5 servings. Store in the fridge and it will last for up to 5 days.