Roasted Carrot and Pear Soup with Ginger Crème Fraîche and Pistachios recipe | PCC Community Markets

Ingredients

• 3 cups peeled and roughly chopped carrots
• 3 pears – peeled, cored and roughly chopped
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 onion, peeled and roughly chopped
• 3 cloves garlic, minced
• 2 teaspoons finely grated fresh ginger, divided
• 1 1/2 teaspoons curry powder
• 6 to 8 cups vegetable stock
• 1/2 to 1 cup milk or half-and-half
• 6 tablespoons crème fraîche, sour cream or plain Greek yogurt
• 6 teaspoons unsalted shelled pistachios