Clean and cut the onion in rings, the clove of garlic in slices and the carrots in pieces of 1,5 inches.
Heat some olive oil in a cooking pan and bake the onion & garlic until glossy. Add, if you like, a pinch of cinnamon powder, ginger powder and chili flakes.
Then add the carrots, stock and the bay leaf. Let this cook until the carrots are soft and cooked.
Time to blend!
Blend the soup until you have a creamy consistency. Do you like the soup to be thinner? Just add a splash of water during the blending.