1. Place the carrots, onion, milk and the stock in a saucepan. Season to taste. Bring to the boil, cover and simmer for about 15 minutes until tender.
2. Puree in a food processor or blender or rub through a sieve.
3. Return to the saucepan, stir in the orange rind and juice and reheat gently but do not allow to boil. Taste and re-season, if necessary.
4. Serve hot with the parsley and a swirl of creme fraiche.
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