Grounding Vegetable Soup

I created this soup on vacation with the limited ingredients I had, and the color was incredible. I wanted to remake it right when I got home. The beet and purple sweet potato blend to make a warm, plum purple liquid that is sweet, rich, and grounding. If you are ravenous in the morning, this makes a hearty breakfast or a lovely, sweet side. The spices can be changed as well to create different subtle flavors. This recipe serves two.

Ingredients

• 1 Tbsp. ghee
• 1 Tbsp. sesame oil
• 1 pinch fennel seeds
• 1 thumb ginger, minced
• ¼ tsp. cinnamon
• ½ tsp. warm spice blend, like Chinese five spice or Ras El Hanout
• 1 pinch salt (to taste)
• 1 medium purple sweet potato, cubed
• 1 beet, cubed
• Flax and sesame seeds, ground (garnish)

Method

1. In a medium pot, add a small amount of water (about 1 cup)
2. As you are chopping the sweet potato and beet, place cubes in water to prevent oxidation
3. Add oils, fennel, ginger, spices, and more water to cover vegetables
4. Heat pot on stove over medium heat until boiling
5. Let mixture boil until potatoes are soft (10-15 minutes)
6. Remove pot from heat once potatoes are fork-tender
7. Use an immersion blender or place mixture into a blender to blend until smooth
8. Garnish with seeds
9. Enjoy