Roasted Carrot and Shallot Soup

Serving for 6
Ingredients

4-25/32 16large carrotcarrots, (3 lb/1.5 kg)
1-3/16 4sweet potato, peeled (2 lb/1 kg total)
2-3/8 8shallotshallots, peeled and halved, or 2 large onions, cut into 1-inch (2.5 cm) wedges
1 1/4 1/4tbsp cup(18 mL) (50 mL) extra-virgin olive oil
1/8 1/2tsp tsp(0.5 mL) (2 mL) salt
1/8 1/4tsp tsp(0.5 mL) (1 mL) cayenne pepper
3 2/3 12cups cups(900 mL) (2.8 L) chicken stock or vegetable stock
Garnish:
1 1tsp tbsp(5 mL) (15 mL) garlic croutons, on top of each bowl

Preparation:

Cut carrots and potatoes into 1-inch (2.5 cm) chunks; place in large bowl. Add shallots, oil, salt and cayenne pepper; toss to coat. Scrape into large roasting pan. Roast in 450°F (230°C) oven, stirring once, until browned and tender, about 1 hour.

In batches, transfer to food processor and pur?with 1 cup (250 mL) of the stock per batch. Scrape into large pot. Add remaining stock and 3 cups (750 mL) water; bring to boil. Cover, reduce heat and simmer for 5 minutes. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.
Additional Information:

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Variation
Roasted Carrot and Shallot Soup with Cro?: For each bowl, broil 1/2-inch (1 cm) thick slice baguette (French stick) on baking sheet until golden, about 1 minute. Turn and top with 1 tbsp (15 mL) soft goat cheese; broil until melted and starting to brown, about 1 minute. Sprinkle with 1 tsp (5 mL) minced fresh parsley. Float in each bowl.