- 2 ½ tablespoons whole coriander seeds
- 1 3-inch cinnamon stick, broken into pieces
- 1 whole clove
- 1 tablespoon hot red pepper flakes
- 2 tablespoons canola oil
- 1 small carrot, peeled and thinly sliced
- ½ stalk celery, diced small
- ½ small onion, thinly sliced
- ½ fennel bulb (including stalks), thinly sliced
- ⅓ cup verjus or orange juice
- 1 cup fresh carrot juice
- ¾ cup chicken stock or water, more as needed
- ½ cup toasted pumpkin seeds
- 2 teaspoons butter
- 2 teaspoons honey
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
251 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 7 grams protein; 6 milligrams cholesterol; 134 milligrams sodium
4 servings (about 2 cups)
- In a spice grinder or a mini food processor, combine coriander, cinnamon and clove. Grind to a powder, mix with red pepper flakes and set aside.
- In a medium heavy-bottomed saucepan, heat oil and add carrot, celery, onion and fennel. Sauté until softened, about 5 minutes. Add spice mixture and stir constantly until toasted, 1 to 2 minutes. Add verjus or orange juice and simmer until almost completely evaporated. Add carrot juice and reduce by two-thirds. Add 3/4 cup chicken stock or water, and cook until reduced by half.
- Remove from heat and pour through a fine-mesh strainer into a bowl, pressing to extract as much liquid as possible; there should be about 2/3 cup of liquid. Discard solids and transfer liquid to a blender or a food processor. Add pumpkin seeds, and blend until smooth. Blend in butter and honey and, if desired, chicken stock or water to thin to desired consistency. Season with salt to taste. Use immediately, or cover and refrigerate for up to 24 hours; reheat gently before serving.