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Sweet potato soup with goat’s cheese cream

This sweet potato soup is served hot and as a starter

4 personas
Sweet potato soup with goat’s cheese cream


1 onion

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.

Carbonell Extra Virgin

Cold dishes, salads and toast combine perfectly with our Carbonell Extra Virgin Olive Oil.

Carbonell Extra Virgin


"To my grandchildren, the taste of garlic doesn´t convince them, so I remove the inner stem of each clove of garlic."