3 carrots, chopped
1/2 head cauliflower, chopped
1 med. potato, peeled and chopped
1 med. onion, chopped
1 tbsp. parsley, chopped
2 chicken bouillon cubes
1 c. heavy cream
1/2 tsp. curry powder
1/4 tsp. Worcestershire sauce
Seasonings to taste

Bring 3 cups of water to a boil in a 2 quart saucepan, over medium high heat. Add vegetables, parsley and bouillon cubes and cook until vegetables are tender about 20 minutes. Puree in processor or blender or press through a food mill, using both vegetables and liquid. Return to saucepan and blend in heavy cream and remaining ingredients. Test for seasoning. Place over medium heat and cook until just heated through. Serve hot.