Sweet potato and carrot soup with curry granola

Name: Sweet potato and carrot soup with curry granola
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp cashew cream; 4 tsp cashew cream; 2 tsp ginger; 2 garlic cloves; a little coriander; 400 g carrots; 600 g sweet potatoes; 2 onions; 4 tbsp Granola (e.g. Karma organic Crunchy Curry); 2 tbsp curry powder; 2 tbsp coconut oil; 1 litre vegetable bouillon

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

2 tbsp coconut oil

2 onions, coarsely chopped

2 garlic cloves, coarsely chopped

2 tsp ginger, finely chopped

2 tbsp curry powder

600 g sweet potatoes, cut into cubes

400 g carrots, cut into slices

1 litre vegetable bouillon

2 tbsp cashew cream

Toppings

4 tbsp Granola (e.g. Karma organic Crunchy Curry)

4 tsp cashew cream

a little coriander, finely chopped

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How it's done

Soup

Heat the coconut oil in a pan. Sauté the onions, garlic, ginger and curry for approx. 2 mins. Add the sweet potatoes and carrots, cook for approx. 2 mins. Pour in the stock and bring to the boil. Reduce the heat, cover and cook for approx. 20 mins., blend, stir in the cashew butter.

Toppings

Serve the soup in soup dishes or bowls, top with the granola, cashew butter and coriander.

How-tos

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4 people

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Sweet potato and carrot soup with curry granola

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