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 instead).
- 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
- ⅓ cup heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- 3 shallots, peeled and sliced
- Flour or cornstarch for dusting
- Vegetable oil for frying
Preheat oven to 425°F. 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 to 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.