1. Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger and carrots.
2. Add one cup stock and cook till the carrots are soft. Remove from heat, cool and puree. Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.
3. Cook, stirring continuously, till soup comes to a boil and is well blended. Pass the soup through a strainer. For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp. Drain on absorbent paper.
4. Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds. Serve immediately.