4 Bartlett pears*
3 carrots *
1/2 yellow onion
1 bay leaf
10 thyme sprigs
2 Tablespoon olive oil
1/4 cup dry white wine
1/2 teaspoon salt
2 teaspoons of maple syrup
1 1/2 Tablespoon of grated ginger
5 cups of vegetable broth
Preheat oven to 400 degrees. Wash the carrots, peel if needed and cut them into sticks. Peel the pears and cut into eights wedges, discarding the core. Cut the onion into 6 pieces. Put the carrots, pears, and onions into a medium bowl and toss with the olive oil, wine, salt, and maple syrup.
Roast in the oven until caramelized, about 50 minutes to an hour. Stir once halfway. ( It will smell wonderful.)
A few minutes before the roasting is done, heat the broth and add the ginger, cover and let sit.
Discard the bay leaf and thyme sprigs from the roasting pan and add the rest to the broth. Bring to simmer and remove from the heat. Using a hand-held blender purée the soup. Serve with desired garnish.