• Prep Time: 10m
  • Cook Time: 40m
  • Serves: 2 people


  • 3 sweet potatoes
  • 1 carrot
  • ½ sweet onion
  • 125 milliliters coconut milk
  • 30 grams almonds
  • Olive Oil
  • Salt
  • Black Pepper
  • Agua


  1. Soak the almonds in water for at least 3 hours.
  2. Peal the sweet potatoes and the carrot and place them on a baking tray alogside the onion.
  3. Add salt and pepper to taste and a dash of olive oil.
  4. Bake for 40 minutes to 180º (could be less if the sweet potatoes are small)
  5. Put the cooked veggies into a blender and add almonds, coconut milk and water until it\'s covered. Blend together.
  6. Adjust salt and pepper and sieve the soup so you get extra cramy texture.

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