Do you know what’s better than caramelized shallots?  NOTHING ON THE PLANET EARTH EVER!  At least that’s what my mouth told me after I scarfed down this bowl of soup.  Yes, I scarfed it, but I shouldn’t have.  It’s not the kind of soup you should scarf down, because peeling sunchokes is laborious and caramelizing shallots just so takes time!  It’s the kind of soup you should eat delicately (no slurping!) with a pinky lifted.  Whilst drinking champagne and perhaps talking about current affairs.  But important current affairs like state of the housing market, not like Lamar Odom and Khloe Kardashian’s divorce.  Save that talk for a bowl of chili, OK? Happy eating!  xx- Sarah  {more after the jump}


Serves 2


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


– Preheat oven to 375 degrees

– Thoroughly clean sunchokes, use a paring knife to peel off the skins.

– 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.

–  Garnish soup with caramelized shallots and thyme.  Serve immediately!


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Reader Comments

  1. victoria | vmac+cheese|

    Delish! Almost as delish as caramelized shallots are fried onions…they make pretty much any veggie better! Moral of the story: anything oniony or garlicky and caramelized or fried = heaven.

  2. Ivana @ Macarons and Pearls|

    This is the first time I've ever heard of sunchokes, and I'm pretty intrigued! Plus, I'm beyond obsessed with shallots, and I don't understand how I never thought of trying to caramelize them! Thank you so much for the inspiration! (plus, your photos are really beautiful!)

    xx Ivana

    Macarons and Pearls

  3. Kelly|

    I have never even heard of sunchokes before. But that soup looks absolutely delicious! It looks nice and creamy….I don't know if I'd be able to eat it with my pinkie up. I'd probably be shoveling it into my mouth!

    Thanks for the recipe!

  4. Erin|

    Gotta be honest–never heard of sunchokes before, but am so intrigued now! Must keep on the lookout next time I grocery shop!

  5. thefolia|

    I just looked up what a sunchoke was and read about its dark name…oh my I will save this one for the weekend. Does look delicious and I concur caramelized shallots are amazing. When i do have the time for sauteing, I will make a big batch and store it in a mason jar for the rest of the week to use on various dishes.

  6. Brett|

    I'm dreaming about caramelized shallots, fried onions and crispy bacon, yet another amazing topping to soup. Definitely adding this recipe to my files. Yum!

    Brett//…there is always grey

  7. Kayley|

    Beautiful! I just love your work. Every post is always so gorgeous! I wish I could find sunchokes where I live, this soup looks delicious!

  8. Abby|

    Oh I'm so happy to see this recipe thank you! I had a sunchoke soup at a restaurant recently, and I hadn't even heard of these vegetables before. I'm super excited to try this out for myself. Caramelized shallots will be a perfect, decadent topping.

  9. Pam|

    I made this soup last night. This is the first time Ive worked with Sunchokes, peeling them took a little more work than I thought. This soup was well with it, amazing taste, very filling. Thanks for introducing me to sunchokes. I'm a fan, and a huge fan of your website!

  10. Lauren|

    They are commonly known as Jerusalem artichokes…. the root of sunflowers… they have a wonderful nutty flavour and are a great enhancer to many soups… try some in a mushroom soup… it brings it alive.

  11. Terris | Free Eats|

    Oh wow. As someone who has lived dairy-free for 6 years, this soup makes me swoon. It looks impossibly creamy and comforting. Plus, what's not to like about caramelized shallots! They are the equivalent of onion rings for "grown-ups."

  12. Adrian|

    You don’t need to peel your sunchokes. You can run them under cold water for ten minutes or so, until they’re clean, you might need to scrub em a bit. After you blend your soup run it through a chinois, that’ll get rid of any little skins left over.

  13. Francesca|

    I added some curmeric as your seemed so much yellower than mine… And didn’t realize the almond milk I bought was sweetened but honestly it was super!!! Thanks for sharing

  14. umer bhandari|

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