Curried Cream Of Tomato Soup

Directions

1. Heat butter in large saucepan over medium heat. Add in onion and carrots, saute/fry on low heat for 20 min or possibly till onions are lightly golden brown.
2. Sprinkle onions and carrots with curry pwdr; cook, stirring occasionally about 5 min. Stir in tomatoes, parsley, one of the cans of broth, allspice, cumin and nutmeg; simmer about 40 min. Pour mix in batches into container of food processor or possibly blender; process till smooth.
3. Return to saucepan over medium-low heat; stir in the other can of broth and cream (or possibly half and half). Add in salt and pepper to taste.