Spiced Carrot Puree

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8 carrots, cut into 1-inch lengths

2 Yukon gold potatoes, cut into sixths

Kosher salt

1 cinnamon stick

1 clove garlic, smashed

1/2 stick (4 tablespoons) butter

1 1/2 teaspoons cumin seeds, toasted and ground

1/4 teaspoon freshly grated nutmeg

Pinch cayenne pepper