1 large chopped onion
3 tbsp. olive oil
2 tbsp. butter
2 pounds finely sliced carrot
1 medium finely diced potato
1 chicken boullion cube
1 tbsp. yellow curry
2 cups whipping cream
1 tbsp. fresh chopped rosemary
salt and pepper, to taste

In a large Dutch oven, sauté chopped onion in olive oil and butter until until tender and translucent. Add chopped carrot, 4 cups of water, chicken boullion cube, curry, and potato to onions. Stir together. Cook vegetables on high for 30 minutes, or until tender. Remove from heat and cool. In small portions, blend in food processor or blender until there are no more vegetable chunks and it is more or less the consistency of baby food.

Return to medium heat. Stir in cream, rosemary, salt and pepper until mixture is heated throughout.

Serve warm.

Makes 8 portions.

Submitted by: Alexandria