From Franklin Becker, executive chef, and Fred Brightman, chef de cuisine, Capitale Restaurant, New York City. Although housed in a fabulously restored 1894 building (and adorned by the world’s largest Tiffany ceiling), it’s Capitale’s food that’s getting all the attention, thanks to longtime culinary partners Becker and Brightman. For a potluck, they’d bring this soup, which combines autumn root vegetables with spices traditionally used in pumpkin pie
Pumpkin-Spiced Carrot Broth
Rate this recipe!
Ingredients
- 20 carrots, peeled and sliced
- 2 onions, chopped
- 1 cup chopped celery root
- 1/4 cup chopped fresh ginger
- 1/4 cup chopped fresh garlic
- 5-6 tablespoons butter, divided
- 1 teaspoon cloves
- 1 teaspoon allspice
- 2 bay leaves
- 2 cinnamon sticks
- 1 cup orange juice
- 1 quart water
- 1 quart chicken stock
- salt and white pepper, to taste
Instructions
- 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.
- Return vegetables to pot. Add water and chicken stock, cover, and simmer for 1/2 hour. Adjust seasoning with salt and white pepper.
- 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.
