Roasted Sweet Potato and Carrot Soup with Crispy Shallots

This soup is one of my favorites because it’s so simple, but bursting with flavor. The roasted veggies add a nice nutty flavor and the crispy shallots add a pop of sweetness in every bite. Serve this with crusty bread for dipping and a big side salad drizzled with oil and vinegar.

You can easily make this vegan by simply omitting the cream (or use coconut cream).

1. Preheat oven to 425. Place sweet potatoes and carrots on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil; season lightly with salt and pepper. Roast until tender, about 25 minutes.

2. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium-high heat. Add onion and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute longer. Add vegetable stock and simmer for 5 minutes.

3. Add roasted sweet potatoes and carrots to the saucepan. Transfer the soup to a blender and process until very smooth. Transfer the soup back to the saucepan and stir in cream (if using). Taste and adjust seasonings as needed with salt and pepper.

4. Heat a thin layer of vegetable oil in a small skillet over high heat. Dust the shallots with flour (or cornstarch for gluten-free). Once the oil is hot, add the shallot and cook until golden brown (watch carefully as they tend to brown quickly). Use a slotted spoon to remove the shallots from the oil and drain them on paper towels. Season lightly with salt.

5. Ladle the soup into bowls and garnish with crispy shallots.

Roasted Sweet Potato and Carrot Soup with Crispy Shallots

Serves 6

All you need:

2 pounds sweet potatoes, peeled and diced

2 carrots, peeled and diced

3 tablespoons olive oil, divided

2 yellow onions (or 1 large onion), chopped

2 garlic cloves, minced

4 cups vegetable stock

1/3 cup heavy cream (optional)

Salt and freshly ground black pepper, to taste

3 shallots, peeled and sliced

Flour, for dusting (or cornstarch)

Vegetable oil, for frying

All you do:

1. Preheat oven to 425. Place sweet potatoes and carrots on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil; season lightly with salt and pepper. Roast until tender, about 25 minutes.
2. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium-high heat. Add onion and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute longer. Add vegetable stock and simmer for 5 minutes.
3. Add roasted sweet potatoes and carrots to the saucepan. Transfer the soup to a blender and process until very smooth. Transfer the soup back to the saucepan and stir in cream (if using). Taste and adjust seasonings as needed with salt and pepper.
4. Heat a thin layer of vegetable oil in a small skillet over high heat. Dust the shallots with flour (or cornstarch for gluten-free). Once the oil is hot, add the shallot and cook until golden brown (watch carefully as they tend to brown quickly). Use a slotted spoon to remove the shallots from the oil and drain them on paper towels. Season lightly with salt.
5. Ladle the soup into bowls and garnish with crispy shallots.