The bright red color of this soup makes it particularly festive and appealing.
8 medium beets, peeled and chopped
6 cups chicken broth
1 small onion, chopped
1 small potato, peeled and chopped
1 Granny Smith apple, chopped
2 tablespoons sherry
Salt and pepper to taste
Garnish: Tofutti sour cream, Roasted beets, diced 
In a large Dutch oven, combine beets, broth, onion, potato and apple. Bring to a boil. Reduce heat and simmer, covered, for about 30 minutes. Cool slightly.
Using a hand immersion blender, purée mixture. Stir in sherry and salt and pepper. Gently reheat.
Garnish with a dollop of sour cream and a few roasted beets, if desired.