- 1 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, chopped
- 300g/10½oz sweet potato, peeled and chopped
- ¼ tsp turmeric
- ½ tsp ground coriander seeds
- ¼ tsp dried chilli flakes
- 300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock)
- 2 tbsp double cream
- small handful pistachios, finely chopped
- Heat the oil in a saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.
- Add the garlic and cook for one minute.
- Add the sweet potato, turmeric, coriander and chilli flakes and cook for two minutes.
- Add the stock and bring to the boil, then reduce the heat and simmer for ten minutes, or until the sweet potato is cooked through.
- Transfer to a food processor and blend until smooth.
- To serve, pour the soup into two bowls, drizzle each with cream and garnish with half a handful of chopped pistachios.