Pumpkin-Spiced Carrot Broth
  • 20 carrots, peeled and sliced
  • 2 onions, chopped
  • 1cup chopped celery root
  • 1/4cup chopped fresh ginger
  • 1/4cup chopped fresh garlic
  • 5-6tablespoons butter, divided
  • 1teaspoon cloves
  • 1teaspoon allspice
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1cup orange juice
  • 1quart water
  • 1quart chicken stock
  • salt and white pepper, to taste
  1. In a large pot, sweat carrots, onions, celery root, ginger, and garlic in 3 tablespoons butter at very low heat until soft, about 30–45 minutes. Remove vegetables. Add 2 tablespoons butter and the spices. Cook for 5 minutes, gently toasting spices in butter to “bloom” the flavors. Add orange juice and simmer for 5–10 minutes.
  2. Return vegetables to pot. Add water and chicken stock, cover, and simmer for 1/2 hour. Adjust seasoning with salt and white pepper.
  3. Remove bay leaves and cinnamon sticks. Transfer soup in batches to a blender and purée until smooth. Return to pan to heat through. Serve hot.