I know Thanksgiving was a week ago and any leftovers you had are long gone, but this leftover creation is just too good not to share! By Sunday, my Mom – who is the queen of not wasting food – had had enough of Thanksgiving leftovers and was about to toss out some plain cooked sweet potatoes. Good thing I intervened! I had been planning on making a sweet potato chili of sorts that night, so figured I could re-purpose them somehow. My mom also gave me her immersion blender the night before when I mentioned wanting one for Christmas – score! So on my drive home, I had a bright idea – since the sweet potatoes were cooked (read: almost mushy) and I was the proud new owner of an immersion blender, why not make a coconut curry sweet potato bisque of sorts instead?
On my way into town, I stopped at the grocery store, googled my vision, and quickly settled on this recipe: Curried Sweet Potato Soup with Coconut Milk. Of course, I modified it, but I needed a base from which to build.
I doubled the recipe and baked a few more sweet potatoes while I was cleaning that late afternoon. I also had an acorn squash that had been sitting on my counter for longer than I’d like to admit, so I decided to throw that into the oven too. By the time I was ready to make the soup, the sweet potatoes and squash were cooked through and cooled slightly.
The soup came together very easily and with minimal effort. Wyatt was my sous-chef and helped me decide what spices and how much we needed (lots of taste-testing in this one). I also learned that he’s an excellent veggie-chopper – the salad that we served the soup with had some teeny-tiny red peppers and green onions, which I love but am always too lazy to chop so fine! These are clearly traits one looks for in a partner. We ate the soup with some crusty bread and the salad while sitting on the couch – three remotes is the making of a romantic ambiance.
Made with leftovers or not, this soup is definitely worth whipping up this weekend! It’s one of those soups that gets better with age – I’ve been eating leftovers all week and the flavors really melded. Enjoy!
Coconut Curry Sweet Potato Soup
Adapted from About.com
Makes ~8 servings (freezes well)
5 medium sweet potatoes, baked or roasted
1 acorn squash, roasted
1 medium onion, finely chopped
4 garlic cloves, minced
2 tbsp garam masala
2 tsp curry powder
1 tsp tumeric
2 tsp cumin
1 tsp cayenne pepper
2 tsp salt
pepper to taste
~1 32 oz container veggie or chicken broth
2 14 oz cans light coconut milk
plain greek yogurt, sriracha hot sauce, and crusty bread (for serving)
1. Saute onion and garlic in some olive oil for ~ 5 min, until translucent
2. Add spices and stir constantly for ~30 seconds. Remove from heat.
3. Scoop the sweet potatoes and squash from their flesh into the pot and coat with the onion and spice mixture. Add the broth and bring to a boil. Turn the heat to medium-low, cover, and simmer for ~15-30 minutes. Remove from heat and cool slightly.
4. Using a food processor or immersion blender, blend the soup until smooth.
5. Add coconut milk and stir well. Simmer for ~5-10 mins. Taste and adjust spices as needed.
6. Serve with a dollop of plain greek yogurt and some sriracha hot sauce as desired. Enjoy with crusty bread!
How did you use your Thanksgiving leftovers?