Sweet potato soup with pistachio cream

Method

1. Heat the oil in a saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.

2. Add the garlic and cook for one minute.

3. Add the sweet potato, turmeric, coriander and chilli flakes and cook for two minutes.

4. 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.

5. Transfer to a food processor and blend until smooth.

6. To serve, pour the soup into two bowls, drizzle each with cream and garnish with half a handful of chopped pistachios.