Peel potatoes and carrots and cut into small cubes.
Find a medium-sized pot.
Add the potatoes and carrots to the pot.
Add water, cream, chicken bouillon, thyme sprigs, and cayenne pepper.
Boil the soup until the vegetables are tender.
Remove the thyme sprigs from the soup.
Pour the soup into a blender.
Blend the soup to a creamy consistency.
Season with orange juice, salt, and pepper.
Blend again.
Serve the soup in deep plates or bowls (optionally heated).
Garnish optionally with toasted bacon and red wood sorrel.
