Carrot and beetroot soup

2 medium carrots peeled and chopped
olive oil
1 medium onion chopped
1 stick celery chopped
1 garlic clove finely chopped
2 raw beets peeled and roughly chopped
1 large potato peeled and chopped
1.5 litres of veg stock (or boiled water for young babies)

Over a low heat, put olive oil, onion, garlic, carrot and celery in a pan. Stirring, fry until vegetables start to soften, then add the beets, potato and stock. Bring to the boil then cover and simmer for about 30-40 minutes.
Once veg are soft, take off heat and blend until smooth.
Delicious served with creme fraiche