Ingredients:

3 cups sweet potato, peeled and cubed

1 ½ cup carrots, peeled and sliced

½ cup shallots, chopped

1 tablespoon ginger, grated

3 cups vegetable broth

2 tablespoons canola oil

½ teaspoon salt

Directions:

Sauté shallots and oil until they are tender. Add potatoes, carrots, ginger, and broth to the pan. Bring the mixture to a boil. Lower the heat and allow the mixture to simmer for about half an hour, until the vegetables are tender. Puree in batches until smooth.