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; 4 tbsp Granola; 2 onions; 2 garlic cloves; 2 tsp ginger; 600 g sweet potatoes; 400 g carrots; a little coriander; 2 tbsp coconut oil; 1 litre vegetable bouillon; 2 tbsp curry powder

Total: 40 min. | Active: 20 min.

vegan, lactose-free

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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.

Recipe by:
Fanny Frey - fannythefoodie

Ingredients

for 4 person

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

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.

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