Cream of curried carrot soup

10 large carrots
3 ribs celery chopped
1 medium onion chopped
1/2 cup chopped leeks
1 gallow homeade chicken stock
1/quart heavy cream
1 tablespoon curry powder
toux made of equal part of melted butter and flour.
Peel and chop carrots into one inch segments.  Boilk carrots in
chicken stock until tender.  Strain chicken stock and reserve for
later.  Take boiked carrots and puree.  Saute pureed carrots, celery
and leeks and curry powder togher.  Add to reserved stock and cream
and add a roux, qual parts of flour and butter to thicken. Erol
Tugrul, Cafe Margaux