Sorry about the crappy picture quality. People have been buggin me for this recipe, so I finally put it up. I used rosemary in mine as well, but thats up to you. I think it could have done without it, but was still deeeeelish.
3 cups diced carrots
1/2 cup celery
1/2 cup onion
1-1/2 cup vegetable stock
a cup or 2 of heavy cream
1/2 to full teaspoon fresh grated Ginger root
1 teaspoon fresh rosemary (optional)
salt/pepper
1/2 tsp curry powder
Saute vegetables and rosemary (if desired) in butter until soft. Add remaining ingredients reserving 1 cup of cream. Simmer, stirring frequently for 15-20 min. Puree in blender and add additional cream until texture is silky, or to your preference. Season with additional salt if needed. This is a great vegetarian dish, but would be awesome with some bacon crumbled on top. Just sayin…