Ingredients
The following ingredients have 6 Servings
- 4 yellow Bartlett pears (organic)
- 2 yellow carrots (organic)
- 1 orange carrot (organic)
- 1/2 yellow onion (organic)
- 1 bay leaf
- 10 thyme sprigs
- Sea salt to taste
- 2-3 tbsp extra virgin olive oil
- 1/4 c dry white wine
- A splash of maple syrup
- 2-3 tbsp grated ginger + more to taste
- 5 c vegetable stock or filtered water
- A tiny pinch of saffron
- 1/4 c micro greens for garnish
Instruction
- Preheat your oven to 400"F. Rinse the carrots and cut them into sticks or rounds. Cut the pears into eight wedges discarding the seeds and core.
- Add the pears, carrots, onion, bay leaf and thyme to a large roasting dish and gently toss them with the olive oil and a pinch of sea salt. Drizzle with the maple syrup and splash with the white wine. Roast in the preheated oven for about 1 hour until nicely caramelized. Stir once halfway.
- A few minutes before the pears and carrots are done heat up the stock or water in a soup pot. Add the saffron and ginger, cover with a lid and let sit for a few minutes.
- Discard the bay leaf and thyme sprigs from the roasting pan, and transfer al the caramelized pears, carrots and onion to the soup pot with the stock. Bring to a gently simmer and remove from heat. Using a hand-held immersion blender purée the soup until smooth and creamy. Transfer to bowls and serve with a drizzle of good extra virgin olive oil and colorful micro greens on top.
- Variations:serve with crispy sage on toproast the pears with sweet potatoes or butternut squash
