Peel the carrots and potatoes and cut into 2cm cubes.

Peel and dice the onions and garlic cloves.

Set up a large saucepan and bring to medium-high heat with a tablespoon of oil.

Sweat onion and garlic cubes in it.

When both are translucent, add the carrots and potatoes and fry.

Stir so that nothing burns.

Now add the teaspoon of sugar to caramelize.

Dissolve the sugar while stirring.

Deglaze with the vegetable broth and bring to the boil.

The vegetables should just be covered by the broth.

Let the soup simmer until the carrots and potatoes are nice and soft.

Depending on the size of the vegetable cubes, this takes 15-20 minutes.

Using a blender or hand blender, puree the soup until creamy and place back on the stove. Add peas and optional cream over medium heat.

Season to taste with nutmeg, salt and pepper.