Camote Almond Soup

I took a header on my bike today. Went over the handlebars and landed palms down, in push-up position, just centimeters from crashing my face into the hard sidewalk. The basket caught my middle. Thorns in the chest area, on the shirt. One long two-inch scrape on my left arm, one tiny on my right knuckle. A man, and Ecuatoriano came over and lifted the bike off of me, and another murmured consolations. So sweet. My basket is seriously dented on all sides, one from where it hit the cement, the other from where I landed on it! I’m so grateful I had that basket to take the damage off of me!

Yeah. I wanted to cry from the jarring but couldn’t see and ride, so I blew my chance for a good cry, dang it.

 

Recipe of the Day – Camote Almond Soup

Ingredients:

  • 2 large sweet potatoes or camotes, peeled and cut into chunks
  • 3 large carrots, peeled and cut into chunks
  • 3 medium tomatoes
  • 3 T. olive oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 qt.  vegetable stock
  • 1/2 c. creamy almond butter
  • 2 tsp. paprika
  • 1 tsp. black pepper
  • Directions:
Boil the camotes for 40 minutes, in a pan of boiling water. Add the carrots the last 10 minutes and cook until soft. Cook the onions, garlic and tomatoes in oil until the onions are soft and translucent, 10-15 minutes. Add to the strained camotes and carrots. Cover with the vegetable stock, and heat for 30 minutes. Stir in the almond butter, season with paprika. Take out 1 c. of the soup and blend until creamy. Pour back into soup and stir until hot. Season with paprika and black pepper.

Word of the Day – accidente=accident

Tip of the Day – Wear a helmet, bring band-aids. No excuses.

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