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1 Minute Sweet Potato and Coconut Soup. A Very Easy Soup Made From Leftovers

Updated on April 24, 2009

Flavor Encapsulation

The garnishes for this soup are quite important, and they provide a very interesting sensation of different flavors co-mingling separately on the tongue which creates a very exciting taste experience. Heston Blumenthal, the famed chef of the Fat Duck calls this "Flavor Encapsulation – and it is very neat! Read more on flavor encapsulation here

Books From Heston Blumenthal of the Fat Duck in the UK. Very Good Reads!

Here's a recipe for the quickest soup you'll ever make in your life. It's totally vegetarian, very healthy, tasty as tasty can be and if you've got some leftover sweet potatoes or squash in the fridge, you can make this in 1 minute.

The coconut milk instead of cream takes this creamy root vegetable soup in a very different direction from more traditional vegetable cream soups you may have in the past, and it will leave people at your table wondering just how you made it…and if they can have some more!!

Creamy Sweet Potato and Coconut Soup (A one minute soup from leftovers)

  • Leftover sweet potatoes with the skins left on (the skin is full of lovely healthy stuff). If you don't have leftover sweet potatoes (or yams) most types of squash will work here as well. You'll need about one medium sweet potato for a large bowl of soup for one person.
  • An equal amount of water and coconut milk
  • A pinch of dried chili pepper
  • Lime juice
  • Extra virgin olive oil
  • Salt
  • Finely diced onion
  • Yogurt

A Few Easy Steps

  1. In a blender combine the sweet potatoes with a small amount of water and coconut milk.
  2. Start up the blender and purée until the mixture is smooth, adding the pinch of dried chili and adding equal amounts of coconut milk and water until the soup has reached a desired consistency.
  3. Pop the mixture into a pot and warm it until hot (You can also use the microwave here - the object is just to heat it up for serving).
  4. Season with salt and additional chili until the soup tastes full and it has a bit of background heat (this soup is not really very spicy).
  5. Ladle into bowls and top each bowl with a drizzle of yogurt, a drizzle of extra virgin olive oil, a squeeze of lime and a sprinkling of very finely chopped onion.
  6. Serve.

(OK, it might take you more than 1 minute, but if you've got everything on hand, the soup is very quick to make….)

I love this as a light lunch the day after a big roast Sunday style dinner. I almost always have some leftover root vegetables in the fridge and after a big, rich and meaty meal the night before, it's nice to have something simple and vegetarian and just a little bit spicy.

Serve it to yourself with a little salad on the side and a good slice of buttered toasted sourdough bread and you'll know that in this case - "fast food" is also good food!


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    • Anamika S profile image

      Anamika S 8 years ago from Mumbai - Maharashtra, India

      Sweet Potato and Coconut Soup! This one is new to me. Thanks for sharing!

    • profile image

      Erick Smart 8 years ago

      This sounds really easy as well as delicious.