Vegetable soup is one of the most efficient and delicious ways to get lots of vital micronutrients in your system. Join blogger Kathryn Bruton and explore the world of skinny soups that are big on flavor, low in fat and beautiful to behold. This sweet potato and pomegranate soup is vibrant, healthy and easy to make.
Sometimes I find sweet potato soup a little too sweet, but not here — teamed with citrusy sumac, sour pomegranate, aromatic cilantro, and crunchy roasted peanuts, it is what a bowl of fun should look like!
Tip: If you have a gluten intolerance and wish to use store-bought peanuts, make sure they are gluten-free.
- 1 medium onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 red chili, seeded and coarsely chopped
- 1 teaspoon sumac
- 1/2 tablespoon coconut oil
- 3 cups sweet potatoes, peeled and chopped into 3/4-inch cubes
- 3 to 4 vine tomatoes, coarsely chopped (about 1 3/4 cups)
- 3 1/2 cups chicken or vegetable stock
- 1 1/2 tablespoons pomegranate molasses
- Small bunch cilantro leaves
- 1/2 cup roasted salted peanuts, coarsely chopped
- Seeds from 1/2 pomegranate
- A few pinches sumac
- 1 lime, cut into four wedges
For the soup
Sauté the onion, garlic, chile, and sumac in the coconut oil and 1 tablespoon of water until soft and translucent— about 5 minutes.
Add the sweet potatoes, tomatoes, and stock, bring to a boil, and then simmer with the lid on for about 20 minutes, until the potatoes are tender. Let cool a little before adding the pomegranate molasses. Blend until silky smooth and season.
Garnish with the cilantro, chopped peanuts, pomegranate seeds, sumac, and wedge of lime.