Pour oil in a large soup pot. Heat oil. Chop onion and add to oil. Cook onions until they are translucent.

Peel and chop carrots. Add to onions.

Add curry powder and broth to pot. Cover pot and cook for 30 minutes, just until carrots are tender.

Put carrots in a food processor with 1/2 cup of broth and puree. Add more broth if needed.

Pour carrot puree back into soup pot. Stir well and add more water if you would like a more water down consistency.

Add salt and pepper to your liking. Serve with cheese bread or crackers.