In a pot, heat oil on medium high heat. Add carrots and onions. Saute for 10 minutes, stirring occasionally.

Add Curry and stir thoroughly for 1 minute. Then add broth and bring to a slow boil. Reduce heat to simmer and cover and cook for 10 more minutes.

Using an immersion blender, Blend until it is a smooth puree. Add 1/2 to 1 cup of 10% cream to achieve desired consistency.