Curried Carrot and Mascarpone Soup

Place the shallots and garlic in olive oil in a deep saucepan, and lightly salt. Cover and cook gently for 3 to 4 minutes until limp but now brown. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and chicken stock, and simmer, uncovered, for 1 hour. Remove the soup from the heat and pour into a blender beaker or food processor bowl; blend until smooth. Return to the heat and bring to a simmer. Whisk in the mascarpone cheese. Serve immediately in soup bowls.