Curried Carrot Soup

2 tablespoons butter or oil
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
   or 1/2 teaspoon cardamom
       1/2 teaspoon cinnamon
       1/4 teaspoon cayenne pepper
2 tablespoons flour
4 cups carrots, peeled and sliced
4 cups chicken or vegetable stock
1 1/2 cups milk [more if needed]
Salt and pepper
2 tablespoons freshly chopped parsley or chives

In a large saucepan, heat butter or oil over medium heat. Soften together onion and garlic, sprinkled with curry powder, in hot fat for approximately 3 minutes, stirring. Stir in flour; add carrot slices and pour in stock.
Bring to a boil; simmer, covered, for 25 to 30 minutes, until carrots are soft. Leave to cool slightly. Puree mixture a little at a time, into a blender or a food processor, until smooth.
Pour back into saucepan. Stir in milk; heat until piping hot, stirring occasionally. If needed, pour in more milk to thin soup to desired consistency. Salt and pepper, to taste. Ladle soup into warm soup bowls. Serve, sprinkled with chopped parsley or chives.