Dice the carrots into 1/4-inch pieces, chop the celery, dice the onion, mince the garlic cloves, and cut the gold potatoes into 1-inch chunks. Peel and dice the sweet potato into 1/2-inch cubes. Having everything prepped and ready will keep the cooking process smooth and prevent overcooking any components while you're chopping.

Heat a large pot over medium-high heat and add the Italian sausage, breaking it into crumbles as it cooks until browned, about 5-7 minutes. Remove the cooked sausage and set aside, leaving about 1 tablespoon of the rendered fat in the pot. Add 1 tablespoon of ghee to the pot and sauté the diced carrots, celery, and onion for 5-7 minutes until softened and fragrant. Add the minced garlic and cook for 30 seconds to bloom its flavor before proceeding to the next step.

Add the prepared gold potato chunks to the pot along with the basil, parsley, salt, pepper, red pepper flakes, the remaining 1 tablespoon of ghee, and the chicken broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until the potatoes are very tender and beginning to break down slightly—this will help thicken the broth naturally. I like to taste the broth at the halfway mark to adjust seasonings as needed.

While the soup simmers, bring 4 cups of water to a boil in a separate pot and add the diced sweet potato cubes. Boil for 10-12 minutes until the sweet potato is completely soft and easily pierced with a fork. Drain the sweet potato well, then transfer to a blender with 2/3 cup fresh water and the coconut yogurt. Blend until completely smooth and creamy—this dairy-free mixture will give the soup its velvety, luxurious texture without any cream.

Pour the smooth sweet potato and coconut yogurt mixture from Step 4 into the simmering soup, stirring well to incorporate. Add the reserved cooked sausage back into the pot and stir to combine. Cook for 30 seconds just to warm through and allow all the flavors to meld, then ladle into bowls and serve hot. For extra creaminess, I sometimes add a touch more olive oil to each bowl—it creates beautiful richness that mimics the mouthfeel of dairy without any animal products.