Ingredients
- 5 pounds baby carrots
- 1/4 cup olive oil
- 25 (1 – #10 can) Pacific Northwest Canned Pears, halves, in juice, drained and juice reserved
- 20 cups chicken or vegetable broth
- 1-1/4 cups powdered skim milk
- 1 tablespoon + 3/4 teaspoon ginger
- 2 tablespoons + 1-1/2 teaspoons cinnamon, plus more for garnish
- 1/4 cup lightly packed light brown sugar, or 6 tablespoons sugar substitute
Method
Preheat the oven to 400 degrees F. Toss the carrots with the oil, lay them in a single layer on a sheet pan, and roast approximately 40 minutes or until soft.
Remove the pan from the oven and transfer the carrots to a large soup pot. Add the pear halves and 2 cups of the reserved pear juice, along with the broth, powdered milk, ginger, cinnamon and sugar. Bring the mixture to a boil, cook for several minutes to combine and then purée using an immersion blender. Return the puree to a simmer and continue to cook approximately 20 minutes.
To serve, ladle 8 ounces into each of 25 bowls and sprinkle with additional cinnamon before serving if desired.
