Cream of Carrot Soup with Curry Tops

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.

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