Crimson Sunset Soup

Ingredients

• 1 tbsp olive oil
• 3 cloves minced garlic
• 1 cup red onion, peeled and chopped 
• 2 cups beets, peeled and chopped 
• 3 cups sweet potato, peeled and chopped 
• 3 carrots, peeled and chopped 
• 1 apple, peeled and chopped 
• 1 tbsp ginger, peeled and chopped
• 3 cups vegetable broth
• 1/2 cup apple juice
• 1/2 cup water
• 1 tablespoon white miso
• 2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 lemon pepper
• 1/2 tsp seasoned salt
• 1/2-1 cup light red wine (such as Beaujolais) 

Directions

1. Heat olive oil in a large stock pot over high heat. Add onions and garlic, stirring frequently. When they start to brown turn heat down to medium.
2. Add next 9 ingredients (through miso). Bring to a boil, then cover and cook on low for about an hour or until soft (you could also transfer them to a crock pot at this point). 
3. Add the spices and wine and cook for a little longer to let the flavors blend, about 15 min or so. Then puree using a stick (immersion) blender to transfer to a food processor.
4. Garnish as desired - I topped mine with some goat feta cheese, but some chopped nuts or pumpkin seeds would also be nice.