One of the joys of Thanksgivings is leftovers, or, as Crescent Dragonwagon calls them, deja food. (Cute, isn't it?) While most of our Thanksgiving dinner went home in doggie bags or was eaten over the rest of the weekend, some stubborn bits hung on. Last night, we had more sweet potatoes. We added more butter and salt and mashed the heck out of the glazed ones. Today, we still had some left. What to do?
My solution for the situation is usually soup, and today was no exception.
Sorta-curried Sweet Potato Soup
1 c. onions, cut into chunks
1 lump of ginger, about the size of a walnut, peeled and cut into chunks
3/4 c. baby carrots
1 clove of garlic, peeled
1 T. canola oil
1 c. leftover mashed yams
salt
cayenne pepper
cinnamon
cumin
balsamic vinegar
1 t. Major Grey's chutney
Heat the canola oil in a large pot. Add the onions, garlic, ginger, and carrots. Stir until the onions start to get soft. Add 3-4 c. boiling water. Allow to simmer over medium heat until everything is squishy and the liquid has reduced to about 1 c.
Puree in a blender, adding more liquid as necessary. Add the leftover mashed yams and puree. Again, add more liquid if you need it.
Pour back into the soup pot over low heat. Give it a taste. Season with salt, cayenne, a bit of cinnamon, the cumin, and a few drops of vinegar. (I probably used 1/4 t. salt, 1/8 t. cayenne, a pinch of cinnamon, 1/8 t. cumin, and 1/4 t. balsamic vinegar. How much you add will depend on your taste and how you like to do your yams. Note: this soup probably won't be delicious if you put marshmallows in it.) Add the chutney and stir to blend completely.
No comments:
Post a Comment