Take a big pot and fill it water. Add a stock cube and two pinches of each of the mentioned spices.
Peel the carrots and add them to the water together with sliced courgettes.
Cook the soup until vegetables are soft.
In the meantime prepare the vegetable strips for decoration: use a peeler to cut the carrot and zucchini into thin and long strips.
Place them on the pan and fry with some truffle oil, salt, pepper and thyme. They should become soft ans slightly golden.
When the soup is ready, blend it well and add the sour cream. Season the soup again according to your taste.
Serve it bowls decorated with a bunch of vegetable strips. You may also sprinkle the soup with soy nuts.