Add the olive oil to a pot along with the chopped onion, crushed garlic and finely chopped ginger and sauté until the onions are softened.
Add the cayenne pepper and nutmeg and sauté briefly with the onions, garlic and ginger.
Add the peeled and chopped sweet potatoes and chopped carrots and toss them with the onions and spices.
Pour in the vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave it to simmer until the sweet potatoes and carrots are soft and cooked (about 15 minutes).
Stir in the almond butter.
Blend the soup ideally using an immersion blender directly in the pot, but if you don't have an immersion blender then allow the soup to cool for a few minutes and then transfer it in stages to your blender jug, blend and then return to the pot when it's all blended.
Stir in the cream and add salt and pepper to taste.
Serve with a swirl of cream, some ground black pepper and fresh chopped parsley.