Add cooking oil to a large pot over medium high heat. Saute the minced garlic and onions for 1-2 minutes or until onions turn translucent.
Add in the carrots and cook another 3-4 minutes.
Add all other ingredients. Bring the pot to a boil then let simmer for 20-25 minutes, stirring occassionally. Soup is done when carrots are soft when poked with a fork.
Use an immersion blender, or regular blender to puree the soup. If using regular blender, blend in smaller batches being careful as soup will be hot.
Serve with croutons, roasted chickpeas or crackers and enjoy! Store leftovers in the fridge for easy healthy lunches.