Spiced Carrot and Celery Soup

1 tablespoon of olive oil
1 large onion, chopped
2 cloves of garlic, chopped
1 teaspoon of curry powder
6 medium carrots, roughly chopped
4 large sticks of celery, cut into pieces
2 pints/4 cups/1200ml of water
sea salt to taste

Fry the onion and garlic in the oil for a few minutes and then add the curry powder and stir to release the flavours.
Add the carrots, celery and water and cook gently until the vegetables are tender.
Whizz up in a blender until smooth and add salt.