
The owner of my grocery has told me he won’t bring me more sweet potatoes until next year but, as I know a lot of you can find the , I’ll leave you one of my favourite soup recipes that I hope you enjoy as much as I hate that man.
I will keep looking for sweet potatoes around Madrid and if I do I’ll give this soup a try again because its’s a really amazing first course for those cold days we already have.

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Prep Time:
10m
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Cook Time:
40m
Ingredients
- 3 sweet potatoes
- 1 carrot
- ½ sweet onion
- 125 milliliters coconut milk
- 30 grams almonds
- Olive Oil
- Salt
- Black Pepper
- Agua
Instructions
- Soak the almonds in water for at least 3 hours.
- Peal the sweet potatoes and the carrot and place them on a baking tray alogside the onion.
- Add salt and pepper to taste and a dash of olive oil.
- Bake for 40 minutes to 180º (could be less if the sweet potatoes are small)
- Put the cooked veggies into a blender and add almonds, coconut milk and water until it\'s covered. Blend together.
- Adjust salt and pepper and sieve the soup so you get extra cramy texture.

Que buena idea! Intentaremos la receta!
Un saludo y enhorabuena por el blog
Muchas gracias! Me alegro de que os guste, ya me contaréis qué tal 🙂