8 cups vegetable stock or water

½ teaspoon crushed black peppercorns

8 green cardamom pods, crushed

4 cloves

1-inch stick cinnamon

2 bay leaves

1 ½ cups peeled, chopped carrots

1 cup fresh or frozen green peas

½ teaspoon cayenne pepper

Juice of 1 lemon

Salt

¼ cup heavy cream

2 tablespoons chopped fresh cilantro leaves

Heat the stock in a saucepan.  Place peppercorns, cardamom, cloves, cinnamon, and bay leaves in a square of cheesecloth and tie the cloth closed.  Add to the pot, along with the carrots, peas, cayenne pepper, lemon juice, and salt to taste.  Bring to a boil.  Reduce heat and simmer until the liquid is reduced by half.  Remove from heat and discard the bag of spices.

Let the soup cool slightly, then puree in a food processor or blender until smooth.  Force the soup through a strainer into a clean pan.  Add the heavy cream and bring the soup to a simmer, skimming if necessary.  Ladle into bowls and garnish with chopped cilantro.