Creamy Carrot and Orange Soup

Saute the chopped onion in hot butter, add the grated carrots and potato, season with salt, cover and cook for about 5 minutes. Now pour in enough vegetable broth so that the vegetables are covered. Add the orange zest, cover and simmer for a further 10 minutes. Puree the soup until smooth. Add the orange juice and the crème fraîche and stir. Pour in a little vegetable stock, depending on the thickness of the soup. Season to taste with port wine, salt and cayenne pepper. Garnish with chopped parsley and freshly milled pepper and serve.