Yields 6 to 7 cups, serving 6 to 8

Garnish with a cilantro sprig, if you like.

2 tablespoons olive oil
1 large onion, cut into large dice
1 1/2 pounds carrots, peeled and cut into 1-inch chunks
1 tablespoons butter
1 large pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth
1 to 1 1/2 cups half and half or whole milk
Salt and ground black pepper

Heat oil over medium-high heat in a large deep sauté pan until shimmering. Add carrots and then onions; saute, stirring very little at first and more frequently at the end, until carrots start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar, and garlic; continue to cook until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add selected curry powder; continue to sauté until fragrant, 30 seconds to a minute longer. Add broth; bring to a simmer over medium-high heat. Reduce to low and simmer, partially covered, until carrots are tender, about 10 minutes. Transfer to a blender; puree until very smooth, 30 seconds to a minute. Return to sauté pan (or a soup pot if pan is too shallow for milk addition); add enough milk so that mixture is thin enough to be soup, yet thick enough to float optional garnish. Heat through, ladle into small bowls, garnish, and serve.