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
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.