For the leek soup with cumin, first clean the leek, rinse well and cut into narrow rings, carrots cut into thin slices. Finely chop the garlic. Dice the white bread and toast it dry in a frying pan.
In a large saucepan, heat olive oil and briefly sauté garlic. Add the carrots and leek and sauté a little. Pour in the clear soup and bring everything to a boil together, then season with a little cumin and simmer over low heat until the carrots are tender.
Blend the soup, add whipped cream and season with cayenne pepper, salt and pepper and a little honey and cumin if desired. Spread the bread cubes in the leek soup with cumin and serve.