Crazy Roommate Cream Of Carrot Soup

• 2 cups leeks (white and light green parts only)
• 4 cups unpeeled scrubbed carrots
• 1 tablespoon olive oil
• 1 teaspoon white sugar
• 6 cups vegetable stock
• 3/4 cup fresh flat leaf parsley
• 3/4 cup fresh dill fronds/leaves
• 1 teaspoon black pepper
• 1 teaspoon salt (taste your soup first! if stock is salty omit!)

1. Wash and chop 2 cups of leeks (usually 2 big ones), the white and light green parts only (save the dark green parts in your freezer for stock making). Cover with enough water (or stock if you have some, but water and a veggie bouillon cube works just as well, and in a pinch, I've used plain water too) so that everything is covered and there is about an inch of liquid on top. If 6 cups isn't enough, add water to top it up. Bring to a boil, then turn down the heat. Cover and simmer until carrots are soft.
2. Add your fresh dill - and it's important to add it at the end just before whizzing. I made the mistake of throwing it in at the beginning once, and the whole soup was blah and tasteless.
3. Whiz the whole thing with your immersion hand blender. Add salt and fresh-cracked pepper to taste. Depending on the stock or bouillon brand you've used, you might want to skip the salt altogether.

leeks, carrots, olive oil, white sugar, vegetable stock, flat leaf parsley, dill, black pepper, salt

Taken from food52.com/recipes/9784-crazy-roommate-cream-of-carrot-soup (may not work)