In a large soup pot, melt the butter over medium heat and when it begins to bubble, add the carrots, celery, onions, and curry powder.

Cook, stirring, for 6 to 8 minutes or until the vegetables soften.

Add the zucchini and stock and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes or until the zucchini is tender. Stir in the cream, let the soup return to a boil, and then remove it from heat.

Transfer the soup, in batches, to a blender and process until completely smooth. Return the pureed soup to the pot and season with salt and pepper. Reheat if necessary and serve hot!