To make the dumplings, place the flour, parsley, chives, salt and pepper in a bowl and make a well in the centre. Add the milk and cream and stir until just combined. Knead on a lightly floured surface for 2 minutes or until smooth. Roll into 8 balls. Set aside.
Preheat oven to 180°C (355ºF). Combine the carrot, onion, oil, salt, pepper and cumin in a baking dish. Roast for 30 minutes or until the carrot is tender. Process, add the stock and blend until smooth. Place in a saucepan over medium heat, add the cream and bring to the boil. Add the dumplings, cover with a tight-fitting lid and cook for 6−8 minutes or until the dumplings are cooked through.