Melt butter and saute carrots, celery, and onions until soft; stir in flour into vegetables for 2 minutes.
Drain and chop whole tomatoes. Put tomatoes, sugar, basil, marjoram, bay leaf, and chicken broth into a 8 quart stock pot. Add in the sauteed vegetables with flour into the pot. Mix together and simmer for 30 minutes.
After simmering for 30 minutes remove the bay leaf. Then puree in blender till creamy.
Put back into pot and add cream, paprika, curry, and white pepper. Mix together and simmer for 30 minutes or to desired temperature.