Heat a thick wok, add oil, cumin, saute well. Add few garlic pods, onion and saute well.
Now add vegetable stock and water mixture, close and cook until the carrot slices soften.
Cool this mixture, remove the bay leaf and cinnamon sticks and make a puree with hand blender or mixer grinder.
Heat a pan, add the carrot puree, cooked beans, mix well, add salt, mixed herbs, black pepper powder and give it a boil.
Lower the flame and add cream to this, adjust water as required, mix and cook well for a minute.
Serve hot with some extra cream topping, salt and black pepper.