Dice the onions. Peel the carrots and celery. Cook 1 large carrot in boiling water for about 15 minutes. First cut into slices then cut out small stars. Cut the remaining carrots and celery into small pieces.
Melt 30 g butter. Sweat leftover carrots, carrot and celery pieces and onions in it. Add 1 liter of water. Season with salt, pepper, curry, bay leaf and broth, simmer for about 20 minutes.
Remove the bay leaf and puree the soup. Refine with 150 g whipped cream. Cut the bacon into fine cubes and fry briefly in 10 g butter. Lightly whip the rest of the cream. Serve the soup with a dollop of cream and ham. Garnish with the carrot stars.
The soup tastes very good in the Advent or Christmas season.