1 garlic clove
400 grams sweet potato
Carbonell Extra Virgin Olive Oil
1 teaspoon dried basil
1 can diced tomatoes or peeled tomatoes
1 vegetable bouillon stock cube
2 dl carrot juice
pepper to taste
100 grams fresh, soft goat’s cheese
8 tablespoons milk
2 dl de zumo de zanahoria
Pimienta al gusto
100 gr de queso fresco suave de cabra
8 cucharadas de leche
Peel and chop the onion and garlic.
Peel the sweet potato and cut it into pieces.
Heat 2 tablespoons of oil in a soup pan and fry the onion and garlic until they are glassy.
Add the sweet potato and basil and fry for a while.
Stir in the tomato with its juice and 3 dl of water, crumble the stock cube over it, bring to the boil and let the soup simmer for 20 minutes.
Add the carrot juice and purée the soup with a hand blender. Season with pepper if necessary.
Pulverize the goat’s cheese with the milk in a food processor or with a whisk until you obtain a thick smooth cream.
Put a few large spoons of soup in a dish and a spoon of goat’s cheese cream in the middle.
Drizzle with olive oil to taste.