In a large saucepan melt butter, add all chopped vegetable. Saute approximately 5 mins until tender but not brown. Add curry powder, nutmeg, salt and pepper. Blend until combined.
Add broth and water or juice. Bring to boil. Cover, simmer 30 minutes until vegetables are soft. Puree. Serve garnished with grated cinnamon, parsley and a dollop of sour cream if you wish.
Variations: Sometimes I add applesauce and cream for a different texture when I puree the veggies. I only garnish with cinnamon, parsley or sour cream. The other spices go into the soup mixture. Fresh nutmeg is very strong but gives the soup a great flavor, use it to your liking. Enjoy!