Heat the peanut oil in a large saucepan, pour in the diced onion and celery and fry until golden brown.
Add three quarters of the carrots (set the rest aside), the water, orange juice, wine, and spices and bring everything together to a boil. Cover the saucepan and gently simmer until the vegetables are tender.
Mash everything together.
Return the puree to the saucepan, heat again and stir in the whipped cream leisurely. Season again.
Allow the soup to infuse for several hours.
Just before serving, steam the remaining carrots until soft and add to the soup along with the parsley.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!