2 Tbsp. butter
1/2 cup chopped onions
3 cups coarsely chopped carrots
1/2 cup chopped potato
1/2 cup sliced celery
3 cups chicken broth
1/2 tsp. salt
Melt in a large pan butter, add onions and saute until soft. Add chopped carrrots. Bring to a boil, lower heat and simmer until vegetables are very tender.
Puree in blender in small batches. Return to heat. Add and let heat through 1 cup light cream
Add curry powder to taste, if desired Correct seasoning and serve.