In a large stock pot, add in your garlic and onions and cook until they begin to get soft. I don't use any oil for this, but if you notice they are sticking you can add in about 1 tbsp of water to the pot. After about 3 minutes add in the rest of the ingredients and stir to combine. Bring the soup up to a boil, then reduce it to a simmer for about 20 minutes until the potatoes and carrots are cooked through. Check with a fork to make sure it pierces nicely. Check the seasoning and if you are happy with it, serve it up in a nice big bowl!

*The soup will store nicely for up to 5 days in the fridge.