Brown the beef mince in olive oil over medium heat until fully cooked, breaking it up as it cooks. Drain any excess fat.

Add the carrots and stock, bring to a simmer, and cook for 20 minutes until the carrots are completely soft.

Allow to cool slightly, then transfer to a blender.

Blend on high for 3 minutes, scraping down the sides regularly, until completely smooth.

Pass through a sieve if any fibrous texture remains.

Serve warm.