Rinse and peel the vegetables. Cut the leek into rings and the potatoes into cubes. Briefly saute the vegetables in melted butter. Add the curry, saffron and broth. Bring to a boil, cover and simmer for 15-20 minutes.
Remove about half of the vegetables and set aside. Puree the remaining vegetables with the cream and season with salt, pepper and nutmeg. Readmit the vegetables. Serve the soup sprinkled with parsley.