1/4 cup of butter
2 cloves garlic
2 large onions
1 tsp. ground coriander
3/4 tsp. curry powder
1/4 tsp. ginger
1/8 tsp. all spice
3 Tbsp. Flour
2 Cups. Water
1 1/2 lb. Carrots
4 Chicken boullion cubes
5 cups of milk or 1/2 with cream

Melt butter, add garlic, onions and spices.  Cook until onions are soft (15 mins approx).  Stir in flour to coat.  Add water, carrots and boullion.  Bring to a boil.  Reduce heat.  Cover, simmer until carrots tender (20 mins approx). Remove and a little portion at a time in food processor with milk and or cream.  Blend, repeat. Slowly.  Until smoothly.  Return to pan and 'DO NOT BOIL".  Med. heat.      
Only thing I did different with this is use olive oil and soy milk to stay in my no or low cholesterol limit. And I added a tsp of home grown cayenne. My neighbour who likes hot curry liked it. It is hot, but after the third spoon I didn't notice.