Carrot Curry Soup

1 small onion finely chopped
3 cups of carrots, peeled and coarsely chopped
4-6 tbsp. butter
3 cups of chicken stock
1 and 1/2 cups of heavy cream
2tbsp of curry powder
Salt and Pepper

Melt butter in large saucepan, sauté onion 5 minutes until transparent, and then add the carrots. Cook for 5 or 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 texure, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasoning to taste. Garnish with crème graiche and chopped parsley.