Heat the olive oil in a large pan and add the carrots, onion, garlic and celery, cook on a medium heat for 4 to 5 minutes or until the vegetables are softening. Next add the remainder of the ingredients and bring to the boil. Once boiling reduce heat so simmering, cover with a pan lid and cook for 30 minutes, stirring occasionally.

Blend in the pan with a hand blender or in a food processor. Serve with crusty bread and enjoy! Once cooled your lovely homemade soup can be stored in the fridge for 2 -3 days or put in bags or tubs and frozen for a later day.