• Put 8 cups of filtered water into a large pot over high heat and bring to a boil. 
• Preheat oven to 425° Fahrenheit. 
• Wash all fruit, veggies, and herbs. 
• For low salicylate option, peel carrots and peel pears.
• Cut carrots, onion, celery, pears and ginger into about ½ inch pieces. (Remove core and stem from pears.) 
• Remove rosemary and thyme leaves from the stems. 
• Put the following into the boiling water: 

  1/3 of your carrots

  all the celery 

  ½ the onion 

  all the rosemary 

  2 teaspoons thyme 

  ½ teaspoon salt 

  all the ginger 
• Bring heat down to medium low and simmer for about 30 minutes. 
• Put the following ingredients on a silicone mat or unbleached parchment paper on a baking sheet (this makes clean up easier):  2/3 of the carrots, remaining ½ onion, all garlic, all pears. 
• Toss with olive oil to coat and roast for 25 minutes. 
• Remove the large soup pot from the stove and take the baking sheet out of the oven when done. 
• Use your immersion blender to blend up the contents of the pot. 
• You should have about 7-8 cups of “broth” here. Remove 6 cups into a large mixing bowl. (Sometimes you lose water due to evaporation, that’s why I use extra. If you do have extra broth, you can freeze this as a stock to use for a future dish.) 
• Add all of the roasted ingredients to the 6 cups of broth that you now have in a large mixing bowl. 
• Use immersion blender to blend contents until you get a smooth purée. 
• You may want to strain your soup with a colander. I blended until most of it was smooth, but there were still a couple big chunks of carrot I missed. Don’t use a mesh type strainer. It’s too fine. Use one with bigger holes if you have it.  

Options for Serving

• You can add more salt to taste. 
• You can garnish with parsley or thyme. 
• You can add about 1 teaspoon of coconut milk to each serving for a creamy, richer soup. It reminds me of soups from a Thai restaurant when the coconut milk is added. Yum!