Peel carrots and cut them into medium chunks.

In a large saucepan, saute the carrots, onion, butter, curry powder and garlic cloves for several minutes until onions are translucent.

Add flour and stir for a few seconds.

Whisk in the chicken broth, slowly first so you can get all the flour lumps out.

Bring mixture to a boil and simmer for 15 minutes or until carrots are tender.

Pour mixture into blender and process until smooth.

Return mixture to saucepan and when ready to serve, add the heavy cream and coconut milk.

Salt and pepper to taste.