Carrot Leek Soup

1 medium leek

3 cups chopped carrots

2 cups chicken stock 

3 cloves of garlic

1 tbsp olive oil

2 tsp thyme

1/2 tsp ginger

salt + pepper

Heat garlic and olive oil in a saucepan.  Add chopped leeks, carrots, ginger and thyme, and let cook for 5 minutes or so.  Add chicken stock and bring mixture to a boil.  After 15 minutes, or when the carrots are cooked, remove from heat and puree.  Season with salt and pepper to taste.