Peel, wash and slice the carrots and the leek.
Soften the onion in the Dairygold in a thick-bottomed saucepan. Add the other vegetables and cook for 2 minutes, stirring constantly.
Add the water and season to taste. Simmer gently for 20-25 minutes.
Blend in a blender or food processor until desired consistency is reached.
If necessary, reheat the soup in the saucepan over a low heat before serving.