Carrot, apple and Stilton soup

2-3 tbsp olive oil, 1 small red onion peeled and finely chopped, 1 garlic clove peeled and chopped, Sea salt and black pepper, 1 very large carrot or 3-4 small ones, peeled and diced, 1 large cooking apple peeled and chopped small, 1.2 litres/2 pints stock, 60-90g/2-3 oz Stilton

Warm the olive oil in a large, heavy bottomed pan and saute the onion and garlic with a little salt for a few minutes until they begin to soften.
Add the carrot, stir to coat in oil, and cook for a further five minutes before adding the apple.
After a couple of minutes add either hot stock or hot water, bring back to a simmer, put a lid on and simmer until cooked — about ten minutes.
Season with black pepper only as the blue cheese is salty. Liquidise the soup in the blender, crumbling in the blue cheese as you go. Taste and adjust seasoning. Return to the pan to heat through before serving.