Heat the oil over medium heat in a heavy bottom pot.  Add the leeks and garlic and cook for 3 minutes while making sure the garlic does not get too dark.  Add the diced carrots, apples, and cumin.  Cook for 10 minutes.

Add the chicken stock and bring it to a boil.  Reduce it to a simmer and cook until the carrots are soft.  Remove the pot from heat and transfer the mixture to a blender.  Blend the soup in batches if your blender is too small or is more than half full. Place a towel over the lid of the blender and medium until the soup is smooth.

Return the soup back to the pot, season with salt and pepper and add the cream to finish.  It's optional to garnish the soup with a dollop of sour cream and crispy bacon.