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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!


Reader Comments (15)

oh this just looks so perfect and fantastic in every way.

01/23/14 | 6:50 AM | Unregistered Commentercaitlin

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

01/23/14 | 7:4 AM | Unregistered CommenterIvana @ Macarons and Pearls

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!

01/23/14 | 11:55 AM | Unregistered CommenterKelly

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

01/23/14 | 12:30 PM | Unregistered CommenterErin

Absolutely lovely recipe.

01/23/14 | 2:35 PM | Unregistered Commenterdishing up the dirt

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.

01/23/14 | 4:17 PM | Unregistered Commentervictoria | vmac+cheese

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.

01/23/14 | 5:15 PM | Unregistered Commenterthefolia

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

01/23/14 | 5:26 PM | Unregistered CommenterBrett

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