Peel onions, cut into small cubes and sauté in oil.
Peel and chop the carrots and potatoes and add to the onion. Add water and simmer for about 15 minutes.
Peel ginger, grate finely and add to soup. Puree finely with a hand blender and stir in whipped cream.
Season with salt, pepper and nutmeg and season the carrot soup with ginger to taste.