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Sweet potato and carrot soup with curry granola
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 338
  • Fat about 15g
  • Carbohydrates about 40g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 2 onions, roughly chopped
  • 2 tbsp coconut oil
  • 2 garlic clove, roughly chopped
  • 2 tbsp curry powder
  • 2 tsp ginger, finely chopped
  • 600 g sweet potato, diced
  • 400 g carrots, sliced
  • 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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And that's how it's done
And that's how it's done
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.