Using the steel knife in the work bowl, process onion until coarsely chopped.
Saute in butter until translucent, stir in the curry powder and dill, and continue cooking for several minutes.
Slice carrots, combine with onions, and add stock.
Season with salt and pepper.
Cook until carrots are soft.
Puree the mixture in three or four batches.
Stir in cream just before serving.
Carrots and cream have an affinity for each other.