1. Heat the olive oil in a large saucepan over medium heat. Add the leeks and sauté until softened, 3 to 4 minutes.
2. Add the garlic, sweet potato, and vegetables stock and bring to a boil. Cover partially and cook for about 10 minutes, until the potato is tender. Add peas, spinach, cilantro, and dill, season to taste, and cook for about 5 minutes.
3. Whisk together tahini, lime juice, vegetable stock, and Aleppo pepper; season to taste.
4. Allow the soup to cool a little before blending until smooth. Ladle into serving bowls and drizzle with a little of the tahini mixture. Serve with lime wedges and enjoy!