Preparation: 20 minutes
Cooking time: 45 minutes
 

1. Bring 750 ml (3 cups) water to a boil with a few drops of food coloring. Sprinkle in the tapioca, stirring regularly, until the tapioca is completely colored.
2. Drain the tapioca and rinse under cold water to stop the cooking.
3. Peel and coarsely chop the carrots into rounds.
4. Squeeze the juice from the orange.
5. Remove the leaves from the rosemary and chop them finely.
6. Heat the chicken stock in a large pot over medium heat.
7. Add the carrots and rosemary; cook over medium heat for 30 minutes.
8. Add the orange juice, ginger, cumin, salt and pepper.
9. Cook another 10 minutes over medium heat.
10. Blend the soup until very smooth with an immersion blender, adding the olive oil and cream.
11. Place the tapioca in the bottom of glass bowls, add the soup and mix well.
12. Place the diced cumin cheese and croutons on top of the soup.