3 Red Dog Farm golden beets, peeled, roots trimmed, diced
2 medium gala apple peeled and cored and diced
2 Tbsp olive oil
Salt to taste
2 Tbsp butter or more olive oil
1 medium yellow onion or 4 small shallots peeled and diced small
3 stalks celery, diced small
1 carrot, peeled and diced small
4 cups chicken or vegetable broth
½ tsp smoked paprika
3 cloves garlic, minced
½ cup heavy cream or coconut cream, plus more to swirl in before serving

Preheat oven to 425°F, and line a baking sheet with parchment paper.

Toss beets and apples in 2 tablespoon olive oil and a pinch of salt, and spread evenly onto prepared baking sheet. Roast for 30 to 35 minutes or until soft and tender, flipping halfway.

As beets are finishing roasting, heat butter or olive oil in a saucepan over medium-low heat. Add onion, and sauté for a couple of minutes. Add celery, carrot and a pinch of salt; stir, and sauté until tender 7-10 minutes.

Once veggies are done, remove from oven and carefully add them to the pot. Add the broth and smoked paprika, and allow to simmer for another 7-10 minutes until everything is completely tender. Remove from heat.

Using an immersion blender, blend soup. (If using a stationary blender, you might need to do so in small batches.) Return soup to pot if using stationary blender and stir in the cream if using – heat through and remove from heat and serve with a swirl of cream.