Crush the garlic & onion, saute in cooking pot with 1 tbs olive oil on medium heat until onion starts to brown.

Shred the carrots (I use a blender) and add to the pot. 

Skin and cut the potatoes into small cubes, add to oil. 

Add bullion cube and five cups of water. 

Cook for 30 minutes to 1 hour, puree soup with immersion blender or food processor. Add salt, cayenne pepper, and all purpose seasonings to taste. Enjoy!