Step 1

Place a soup pot over medium high heat. Once it's good and hot, add the onions and ghee/coconut oil and sauté for 5-10 minutes, stirring occasionally, until the onion is beginning to brown. Add the sweet potato, potato, sun dried tomato, vermouth/wine, apple cider, coconut milk, water and rice vinegar. Add 2-3 cups of water (less if you prefer a thicker soup, more if you prefer a thinner soup). Cook for 15-20 minutes, until the sweet potato & potato are soft and fork-tender. Add the salt (plus more to your liking) and black pepper. Remove from heat. Using a metal immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, you might let the soup cool for 10 minutes and blend it in batches in a high powered blender. Serve hot with a swirl of best quality extra virgin olive oil + topped with the Bright Beet Salad!

Step 2

In a large bowl, toss together the beet, parsley, apple, rice vinegar, lemon juice, and maple syrup. Add salt and pepper, to taste. Serve immediately.