1 sm. onion, chopped
3 c. med. carrots, chopped
4-6 tbsp. butter, unsalted
3 c. hot chicken or vegetable stock
1 1/2 c. half & half or cream
1-2 tsp. curry
Salt & pepper to taste

Heat butter in large skillet. Saute onion until transparent. Add carrots and cook until carrots become tender. (Add butter, if needed.) Add hot stock and bring to a boil. Puree in food processor blender. Whisk in milk (half & half or cream), curry, salt and pepper. Return soup to pea and simmer until heated through. Serves 6-8.