Ingredients

• 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

Directions

• 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.