Zucchini Carrot Cream Soup

For the zucchini-carrot cream soup, sauté the onion with nutmeg, coriander and pepper in oil. Add the zucchini, carrots and potatoes and sauté briefly.

Pour in vegetable soup and simmer for about 15 to 20 minutes. Coarsely puree. Stir in the creme fraiche and serve the zucchini-carrot cream soup sprinkled with parsley.

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