Instructions: Pour the oil into a medium preheated saucepan over medium-high heat and cook the ginger for 2 minutes. Add the leek and cook for 3 minutes or until wilted. Stir in the stock and dill and bring to a boil.

Remove from the heat. Pour into a blender and puree until smooth - about 5 minutes. Add the cornstarch slurry, return to the heat, and stir until thickened - about 1 minute.

To serve:
Add salt and cayenne, and toss with your pasta-of-choice and enjoy.

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