No-Tomato Soup, Vegan and Nightshade-free

Directions

1. 1
   In a medium saucepan over medium heat, boil the sweet potato and beet about 3 minutes until soft.
2. 2
   Add the lemon juice and salt.
3. 3
   Use an immersion blender to liquefy to a thick red potage. Adjust it to a darker red tomato color by blending in a wee bit more beet, if desired. Cook until soft and creamy. Stir in the milk and serve.