Spicy sweet potato soup with maple almonds and pecans

For the topping

3 tbsp pecan nuts, roughly chopped

2 tbsp flaked almonds

2 tbsp maple syrup

1 tbsp sunflower oil

¼ tsp ground coriander

½ tsp ground cumin

¼ tsp red chilli flakes

 For the soup

1 large onion, chopped

2 garlic cloves, sliced

½ tsp red chilli flakes

1 tsp ground coriander

150g peeled sliced carrots

2cm fresh ginger, grated

450g peeled and diced sweet potatoes

Zest of 1 medium orange

1.5 litres vegetable stock

Salt and freshly ground black pepper

Sunflower oil

½ tsp sea salt flakes

1 tbsp pomegranate seeds

2 tsp chopped flat leaf parsley