Ingredients

Steps

• Heat olive oil in a saucepan over medium heat.
• Add the onion and cook for 4 minutes until softened.
• Stir in the garlic and cook for 1 minute.
• Add sweet potato, turmeric, coriander, and chilli flakes and cook for 2 minutes.
• Pour in 300ml of stock and bring to a boil.
• Simmer on low heat for 10 minutes until the sweet potato is tender.
• Transfer the mixture to a food processor and blend until smooth.
• Serve in bowls drizzled with cream and topped with chopped pistachios.