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.