Carolynne Achilles’ Carrot Soup

1 small onion finely chopped

3 C. carrots peeled and coarsely chopped

4-6 T. butter

3 C. chicken stock

1 1/2 C. heavy cream or milk

2 t. curry powder

salt and pepper to taste

Melt butter in large saucepan. Saute onions 5 minutes until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until carrots are tender. Puree in the blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasonings and taste.

Garnish with creme fraiche and chopped parsley.