Stir in 1/4 cup broth more if a creamier texture is desired.

Place the carrots, 3/4 cup broth and the cumin in a 9-inch pie plate.

Add the vodka, vinegar, remaining 1/2 cup broth and bring to a boil.

Remove 1 cup broth to a small saucepan, and bring to a simmer.

Place cinnamon in blender with 1/4 cup broth.

To serve, spoon 1/4 cup broth into each of 4 shallow serving bowls.

Add 1/2 cup broth and reduce once more.

Cook peas and 1/2 cup broth in a 5-quart casserole for 18 minutes.

In small bowl, cream miso with 1/4 cup broth.

In a small saucepan, bring 3/4 cup broth to a boil.