Wash carrots and potato well with cold water and cut into coarse cubes.
Heat butter in a pot and sauté the diced potatoes and carrots.
Add hot water and soup seasoning and simmer for about 10 minutes. Puree with a hand blender and season with pepper and nutmeg.
Whip the cream until stiff and stir in some curry.
Serve the cream of carrot soup in deep plates and place a curry top on top.