Leek, carrot and ginger soup

4 small leeks, whites only, sliced
4 carrots, chopped
3 tsp lazy garlic
2 tsp ground ginger
2 tbsp olive oil
900ml vegetable stock

Fry the leeks, carrot, garlic and ginger in the oil for about 3 minutes. Add the stock and boil for about 10 minutes. Blend, season and serve.

Serves about 3.