Sweet Potato and Coconut Cream with Curry, Grilled Almonds

Peel the sweet potatoes, carrot and onion.

Chop the onion.

Cut the carrot into small cubes.

Cut the sweet potato into medium cubes.

In a casserole dish, heat the olive oil. Add carrot onion and fry for 5 minutes over low heat.

Add the curry, mix for 30 seconds to release the aromas.

Add the sweet potato, mix for 1 min.

Pour in the broth, lightly salt, bring to a boil. Cover, lower the heat and simmer for 20 minutes (until everything is very tender).

Meanwhile, roast the almonds in a dry pan over low heat for 3-4 minutes (watch carefully, they color quickly).

Blend the soup with the coconut milk until smooth.

Add zest of ½ lime juice, taste and adjust (salt a little more lemon if you want more pep).

Serve hot, with the toasted almonds on top and possibly a few coriander leaves.