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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).
- 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.
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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.
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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.
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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.
![](https://i1.wp.com/chefjen.com/wp-content/uploads/2021/01/IMG_4068-rotated.jpg?fit=640%2C853&ssl=1)
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5. Ladle the soup into bowls and garnish with crispy shallots.
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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:
- 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.
- 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.
- 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.
- 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.
- Ladle the soup into bowls and garnish with crispy shallots.