In a medium saucepan, cook sliced carrots in chicken stock until tender, about 20 minutes.
Meanwhile heat 500ml cream in another saucepan with salt, pepper and a pinch of cumin. Remove from heat and let steep for about 10 minutes. After cooling, pour through a small strainer. Let cool and refrigerate.
Drain the carrots, put in a blender with remaining 200ml cream, salt, pepper and cumin. Check seasoning and mix well; pour into tall glasses (such as champagne glasses), cover with cling film and chill for 2 hours.
Just before serving, whip the cream till stiff. Top the carrots with whipped cream and sprinkle with a few pinches of cumin.