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Preheat oven to 400°. Combine 4 teaspoons melted butter, 1/4 teaspoon pepper, and carrots in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes. Place the carrot mixture, water, and oregano in a food processor, and process until smooth. Melt 1 teaspoon butter in a large saucepan over medium heat. Add the ground cumin, and cook 30 seconds or until fragrant, stirring constantly. Add pureed carrot mixture, 1/4 teaspoon pepper, honey, juice, and broth, and bring to a simmer over medium heat.
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Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Versatile 8-qt stock pot — everyday soups, pasta, blanching