Roasted Carrot and Curry Soup

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

Add butter, garlic, and sugar. Cook for another 10 minutes.

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.