Bring the stock to a boil. Reduce heat and simmer to keep it warm. Making the carrot or sweet pea soup: in a large pot, heat four tablespoons of coconut oil over low heat. Add the spelt flour, whisking until smooth. Cook this for 1 minute whisking constantly.  It will thicken. Add 1 tablespoon of coconut oil. Add the onion and the leek; saut?© 5-7 minutes or until translucent. Add remaining 2 tablespoons coconut oil to the pot. Add the vegetables (either the carrots or the peas). Sauté about 5-10 minutes and roughly 2-5 minutes more for the carrots. Stir the hot stock into the vegetables. Bring mixture to a boil: reduce heat. Simmer, covered for 30 minutes. Transfer soup in batches into a blender; process the mixture until smooth. If the carrot soup is too thick, thin with almond milk or hemp milk. The pea soup should then be poured through a strainer to get all the pea shells out; press the back of the spoon to release all the liquids. To serve, place a serving of carrot soup with a scoop of pea soup poured on top (see picture for serving idea).