1
Peel the sweet potatoes and cut them into equal pieces. Heat some olive oil in a soup pan and sauté the sweet potatoes over high heat. Chop the onion and garlic, and add them to the pan.
2
Cut the tomatoes into 4 wedges and remove the stem end. Sauté the tomato wedges for a minute. Add just under a litre of vegetable stock and bring close to boiling. Cook the potatoes until done. Check whether they’re done with a fork.
3
Use a hand blender to puree the soup in the pan or blend it in several times with a heat-resistant kitchen blender. Taste the soup and season with harissa seasoning, salt and pepper. Taste again. Harissa is a spicy and often hot blend. Keep the soup warm on the stove, but avoid boiling it.
4
Clean the pomegranate. Cut the skin into four segments, but do not cut all the way through. Break the pomegranate into segments to easily remove the seeds.
5
Serve the soup into the plates, garnishing with pomegranate seeds, coriander, cashew nuts, grated lime zest and some wafer-thin garlic slices, if desired. Finally, make flavour drops of oil, harissa and lime juice.
