5 tbsp. butter
2 sm. chopped onions
2 diced med. potatoes
2 lbs. sliced carrots
6 c. chicken stock (or vegetable)
3 tsp. curry powder

Melt half of butter in 2 quart pot and cook onions 10 minutes, stirring. Add potatoes, carrots, stock, and curry and simmer 45 minutes. Puree in blender, add remaining butter and serve.