Roast carrots, tossed in curry powder and evoo, salt and pepper to taste at 350° for 20 minutes.
Sauté aromatics until transparent. Deglaze with white wine, reduce au sec, then add carrots, chicken stock, half and half and honey and cook until liquid is reduced by half. Blend until smooth, adjust seasoning.
For pick up: Heat soup in pan adding chicken stock to loosen consistancy. Season if needed.