Yield: 100 servings

20 lb. baby carrots
1 cup olive oil
100 canned pear halves
5 gallons chicken or vegetable both
8 cups pear juice/syrup from canned pears
5 cups powdered skim milk
5 Tbsp. ground ginger
10 Tbsp. ground cinnamon
1 cup brown sugar
as needed for garnish, ground cinnamon

Heat oven to 400°F. Coat carrots with olive oil and roast on sheet pans for approximately 40 minutes, or until soft. Put roasted carrots into soup pot and add remaining ingredients. Bring to a boil. Puree soup, then return to a simmer for approximately 20 minutes. Sprinkle with additional cinnamon just before serving.