Carrot curry cream

For 4 people:
700 g carrots
1 medium potato
2 onions
600 ml vegetable stock
1 teaspoon curry powder
200 ml vegetable cream
chives
2 tablespoons corn oil
salt

Peel the carrots and cut into chunks.
Chop the onion.
Cube peeled potato.
Heat the oil in a saucepan and heat onion, carrots and potatoes.
Pour in the broth and simmer for 15 minutes.
With an immersion blender cut the vegetables in cream and add the cream and curry powder.
Put on the stove for a few minutes.
Serve with toasted bread and chives.