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Roasted Sweet Potato Soup with Crispy Shallots

Roasted Sweet Potato Soup with Crispy Shallots
   Cool nights in the sukkah are perfect for a warm savory soup.Our soup combines earthy sweet potatoes with warm spices for a depth of flavor your family will ask for time and again. Roasting the sweet potatoes before adding them to the soup ingredients brings out their full flavor.

for the soup:
8 medium sweet potatoes, divided
2 tablespoons olive oil
6 cloves garlic, peeled
1 leek, washed and chopped ( white & light green only)
1/2 teaspoon cumin
1/2 cup apple juice
5 cups chicken broth or water
kosher salt and freshly ground pepper to taste

for the garnish:
8-10 shallots, peeled
2 tablespoons canola oil

 Preheat oven to 350 degrees F.  Wash 6 sweet potatoes and cut them in half lengthwise. Place them on a parchment-lined baking sheet, cut side down. Roast 45 minutes or until soft. Removed from oven and allow to cool slightly.
  Heat olive oil in a 4-5 quart pot. Saute leeks and garlic with cumin until softened and fragrant. Peel remaining sweet potatoes and slice them in rounds. Add sweet potatoes, juice and broth or water to the pot. Season with salt and pepper.
   Cook over medium heat 20 minutes or until sweet potato slices are soft.
Using a hand blender, puree the soup until smooth.
  Heat canola oil in a medium sized frying pan. Slice shallots as thinly as possible. Saute shallots in hot oil until browned and crispy. Drain on paper towels.
Serve soup topped with a sprinkle of crispy shallots. Serves 6

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