In a large soup pot, heat the olive oil over medium heat. Add in the sliced sausage, and place the lid on the pot. Cook, moving the sausage around and turning it frequently until it is brown on the outside and no longer pink in the middle. When the sausage is cooked, remove it from the pan and set it aside. 

Do not clean out the pot. Add the onion and garlic to the sausage drippings and sauté them for about 3 minutes, or until they become translucent. 

Add the carrots and potatoes to the pot and sauté for another 5 minutes or so. 

Stir in the spices; cumin, salt, and pepper.

Add the sauerkraut to the pot and cover it all with the stock. Give it a stir. Bring the mixture to a boil, reduce the heat cover the pot, and simmer for about 20 minutes or until the potatoes and carrots are tender.

With an immersion blender, puree the soup until smooth. *Caution! The soup will be hot. Be very careful!

Alternatively, you can add the soup to a blender to puree it before returning it back into the soup pot. 

Stir in the cream and keep the soup warm until you are ready to serve it. Don't let the soup boil after adding the cream.

Serve the soup hot with sliced sausage and fresh parsley.