ROASTED SUNCHOKE SOUP WITH CARAMELIZED SHALLOTS

By johnwhorfin

Ingredients

• 3 1/2 cups scrubbed and peeled sunchokes, cut into 1″ pieces
• 3 cloves of garlic
• 1 medium yellow onion, cut into 1″ pieces
• 4 large shallots, thinly sliced
• 2 tablespoons grape seed oil
• 2 tablespoons coconut oil
• 1 1/2 cups almond milk (unsweetened)
• 1 1/2 cups low sodium vegetable broth
• 1/2 + teaspoons sea salt
• fresh thyme for garnish

Details

Servings 2
Adapted from ahouseinthehills.com

Preparation

Step 1

- Preheat oven to 375 degrees

- On a large baking sheet combine onion, garlic cloves and sunchokes. Sprinkle with a couple hearty pinches of sea salt.  Toss vegetables in 2 tablespoons of grape seed oil and cook for 15- 20 minutes or until sunchokes can be easily pierced with a fork.

-  While vegetables are roasting combine shallots and coconut oil in a nonstick pan.  Heat over very low heat, stirring every 7 minutes, until browned and slightly crispy.  The trick to the best caramelized shallots is to cook over the lowest possible heat!  If cooking with an electric oven consider using a flame deflector.

-  In a medium soup pot combine roasted vegetables, almond milk, vegetable broth and sea salt.  Bring to a low boil and cook for 3-5 minutes, until sunchokes are easily crushed with a fork.

-  Transfer soup to a blender and blend until creamy.  Add more sea salt to taste.