Roasted Parsnip and Pear Soup

Our friends in Vancouver, British Columbia made this soup for us when we visited them over Thanksgiving. It has a wonderful texture, and a delicious blend of sweet and savoury flavours. We made this soup for Christmas, and it was just perfect. The recipe is from the California Cling Peach Board.

1 can of pear halves in fruit juice
1 lb parsnips
1 carrot
1 small onion, cut into wedges
4 garlic cloves, peeled
4 cups of vegetable stock
1/2 tsp ground ginger
pinch of nutmeg
salt and pepper to taste
Preheat oven to 40 degrees F. Drain the pears, and reserve the juice. Peel the parsnips and carrots and cut into 1/2 inch strips, and place in a large Pyrex dish. Add the onion, and drizzle with olive oil and salt and pepper. Roast for about 20-25 minutes.
Add the pears and garlic cloves to the dish, and roast for another 15 minutes or so.
Spoon the vegetables and pears to a large saucepan and blend using a stick blender. Add a little of the reserved pear juice, and before adding all of it, taste the soup for sweetness. Reheat, and serve with a little Greek yogurt and some tasty rustic bread and butter.