Sweet potato and carrot soup with curry granola

Sweet potato and carrot soup with curry granola

Total: 40 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 338 kcal
, Fat: 15 g
, Carbohydrate: 40 g
, Protein: 7 g

Personally, I don't think you can beat a warm soup on a cold winter's day. I prefer creamy soups with crunchy toppings, which is why I was especially excited to come across Karma's curry granola. To go with it, I have created a creamy sweet potato and carrot soup, which will warm you up from the inside out.


4 people


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


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


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

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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.


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


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