A warm and hearty soup perfect for the autumn season.
Preheat your oven to 450°F.
Ensure the oven is fully preheated before roasting for even cooking.
Toss the carrots, potato, and onion with olive oil, salt, and pepper. Spread them on a baking sheet.
Cut the vegetables into uniform sizes for even roasting.
Roast the vegetables in the oven for 15 minutes.
Stir the vegetables halfway through roasting for even browning.
Add the pear to the baking sheet and roast for an additional 10 minutes.
The pear adds a subtle sweetness to the soup.
Transfer the roasted vegetables and pear to a large pot. Add half of the chicken broth.
Use a sturdy pot to prevent sticking during blending.
Blend the mixture using an immersion blender until smooth. Add the remaining broth, parsley, thyme, ginger, and mace.
Adjust the seasoning to taste after blending.
Simmer the soup over medium heat for 10 minutes.
Stir occasionally to prevent the soup from sticking to the pot.
Stir in the heavy cream and butter. Simmer for an additional 20 minutes.
The cream and butter add richness to the soup.
Serve the soup hot with a dollop of sour cream and slices of buttered baguette.
Garnish with a sprinkle of fresh parsley for a pop of color.
