In a pot saute 1 red onion, thinly sliced in 1 tbs olive oil till the onion starts to colour. Add three chopped scallions and stir for a few minutes more till they start to soften. Add 2 tbs mirin (sweet Japanese cooking wine) and let evaporate. Add 450g sweet potatoes, peeled and chopped, 2 tsp harissa paste, 500ml vegetable stock and 1 cup canned, chopped tomatoes. Bring to a boil and then simmer, covered for about 30 minutes. 

Meanwhile, saute 1 red onion, thinly sliced in 1 tbsp olive oil till the onion starts to caramelise (stir pretty constantly to prevent charring). Add 1 tbsp pomegranate molasses (or substitute baslamic vinegar) and let evaporate. Transfer to a bowl.

Once the sweet potato is cooked stir in 125 ml Greek yogurt and puree or mash to a soup consistency. To serve, stir 50g feta, crumbled, into the soup and then ladle the soup into bowls (serves 4) and add a garnish of crumbled feta (50g in total) and the onion mixture.

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