Prepare the carrots, garlic, onion and potatoes by peeling and cutting into rough chunks.

Bring to the boil and cook for about 15 minutes.

Once cooked let it sit for about half hour to cool down slightly.

Place the contents in food processor and reduce to a pulp like mixture.

Add the olive oil, salt and stock cube. Stir occasionally.

Bring to the boil. Boil for a further 2-3 minutes.

Add another half a litre of water.

Stir, cover with lid and bring to the boil for a further 10-15 minutes.

Once cooked rest for 10 minutes.

Check seasoning and serve.

Mine has a tendency to rise and spill especially with the lid shut, I normally have to stir often to keep it from spilling over the pot.