1 medium onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chilli, deseeded and roughly chopped
1 tsp sumac
1⁄2 tbsp coconut oil
400g sweet potatoes, peeled and roughly chopped into 2cm cubes
3-4 vine tomatoes (approx 300g), roughly chopped
850ml chicken or vegetable stock
1 1⁄2 tablespoon pomegranate molasses
Small bunch of fresh coriander leaves
30g roasted salted peanuts, roughly chopped
Seeds from 1⁄2 pomegranate
A few pinches of sumac
1 lime, cut into 4 wedges
1 Sauté the onion, garlic, chilli and sumac in the coconut oil and add one tbsp of water. Cook until soft and translucent – about five minutes.
2 Add the sweet potatoes, tomatoes and stock, bring to the boil and then simmer with the lid on for about 20 minutes, until the potatoes are tender.
3 Leave to cool a little before adding the pomegranate molasses.
4 Blend until silky smooth and season.
5 Garnish with the coriander, chopped peanuts, pomegranate seeds, sumac and wedges of lime.
NUTRITION PER SERVING
DAIRY AND GLUTEN FREE