In a 4-quart saucepan, boil carrots in water until fork tender, about 30 min. In a small saute pan, saute onions until translucent, about 4 to 6 min. Drain carrots and add sauteed onions and remaining ingredients except for cream to the saucepan with the carrots. Simmer for 20 min. Puree until smooth. Turn off heat. Add cream and serve.