Sweet Potato Pomegranate Soup

Oh boy! I might sound crazy but I love winter and especially when it’s really cold, snowy, and grey and we are covered with sweaters up to our necks. At this time I can only think of a warm bowl of soup bursting with flavors, snuggled under a blanket and watching some relaxing shows on the television. Not too much planning, staying indoors all together and cozy with each other, is my stress buster. At the same time walking through the grocery store with the smell of festivities just uplifts the mood immensely.

And while I was in my thoughts for the night I filled my cart with lots of pomegranates since it just started to flood the market and of course sweet potatoes, because I was eyeing some healthy carbohydrates for a while.

I have never made a soup with pomegranate in it and this was my total crazy idea to blend this beautiful red fruit in soup along with the delicious sweet potatoes and season with garlic and basil. Oh my goodness…..this was the tastiest soup I could ever imagine. I gobbled the whole pan of soup just by saying to myself that “I am only tasting”  🙂

Next day I made some more Sweet Potato Pomegranate Soup for everyone and we all heartily enjoyed it while snuggling under a warm cozy blanket. This time I topped the soup with some pomegranate kernels because I love pomegranates and wanted to bite on them. And yessss, don’t forget to adjust the spice level as per your preference and enjoy with some dinner rolls.

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Sweet Potato Pomegranate Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 2

Per Serving 154 calories

Fat 4 g

Carbs 31 g

Protein 3 g

2

Ingredients

• 1 tsp olive oil
• 1 tsp dried garlic
• 1 tsp dried basil
• 1 sweet potato (peeled and chopped)
• 1 cup pomegranate kernels
• 2 ½ cups vegetable broth
• Salt according to taste

Instructions

1. Heat oil in a saucepan and add garlic and basil.
2. Now add sweet potatoes and sauté.
3. Cook covered until sweet potatoes starts browning and are little tender.
4. Add pomegranate kernels and cook covered for 30 seconds.
5. Add vegetable broth and cook for 3-4 minutes.
6. Turn off the flame and let it cool.
7. In a blender pour the cooled soup and blend it smooth.
8. Strain the soup and warm it again. Season with salt some more pomegranate kernels and enjoy.

Notes

If you like your soup to be spicy feel free to add crushed pepper flakes or black pepper to season it.