METHOD

• Peel the butternut, sweet potato and carrots and cut into chunks.

• Place the vegetables in a medium saucepan, fill with water and add a pinch of salt.

• Cook on medium heat for 45 minutes, until the vegetables are soft.

• Place in a blender and mix until smooth.

• Add the almond milk .

• Season to taste with salt and pepper.

• Top with a drizzle of olive oil and roasted almonds.

• Serve immediately!