Sweet potato, sumac and pomegranate soup with roasted peanuts, coriander and lime | Sainsbury's Magazine

Ingredients

• 1 medium onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 red chilli, deseeded and roughly chopped
• 1 tsp sumac
• ½ tbsp coconut oil
• 400g sweet potatoes (about 2), peeled and roughly chopped into 2cm cubes
• 3-4 vine tomatoes, about 300g, roughly chopped
• 850ml vegetable stock
• 1½ tbsp pomegranate molasses
• a small bunch of fresh coriander
• 25g roasted salted peanuts, roughly chopped
• seeds from ½ pomegranate
• a few pinches of sumac
• 1 lime, cut into 4 wedges