Carrot soup with orange | Reader's Digest Asia

Ingredients

• 1 litre vegetable stock, preferably homemade
• 500 g carrots, finely diced
• 100 g potato, peeled and finely diced
• 100 g leeks, white part only, chopped
• 2 strips of pared orange zest
• 4 tablespoons orange juice, or to taste
• salt and pepper
• 4 tablespoons pouring cream
• 2 tablespoons coarsely chopped fresh flat–leaf parsley
• 1 strip of pared orange zest, cut into fine shreds