Carrot and Orange Soup

Ingredients:
1 chopped onion
450g sliced carrots
2tbsp olive oil
40g plain flour
600ml chicken stock
600ml milk, semi skimmed
1 orange (juice and rind)
Salt and pepper
1 tsp nutmeg
1 tbsp chopped parsley

Method:
Heat the oil and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further 1/2 minutes. Gradually add the milk and chicken stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.