Carrots can be too sweet for me sometimes so the addition of leeks tones them down and I use equal quantities of each. This soup is quite light as there is no potato as a thickener.
1 tbsp olive oil seasoned with salt and freshly ground black pepper
1 large onion – chopped
2 large cloves of garlic – grated
4 medium leeks – chopped
4 medium carrots – chopped
3 cups vegetable or chicken broth
Heat oil and when sizzling add the onion and let soften and brown slightly before adding the garlic.
Add leeks and carrots and let cook for a few minutes, add the broth and bring to a boil, then turn down the heat and simmer for 30 minutes.
Puree in food processor.