Heat the oil in a non-stick saucepan and sauté the onion over a gentle heat until soft.
Pour in the vegetable soup, season with nutmeg, cinnamon, orange zest and ginger.
Bring the vegetable soup to a boil. Add carrots and simmer, covered, until tender, 10 minutes.
Add crème fraîche. Finely puree the soup with a blender, season with salt and pepper.