Adapted from shape.com’s new ways to use thanksgiving leftovers article.
Bryan Adams
Digital Content Strategist at Excellus BCBS
Born and raised in Rochester, Bryan now resides in Farmington, NY with his wife and two lovely daughters. He performs with a comedy improv group called Nuts & Bolts, officiates high school football, and is currently a "swami" with Universal Life Church (which means he gets to marry people). It's a good day when everyone gets out of the house on time.
Latest posts by Bryan Adams (see all)
- Dad Diet Series: No Turkey Left Behind - November 20, 2017
- Low-Fat Turkey Melt - November 20, 2017
- Sweet Potato Soup - November 20, 2017
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes of stirring |
| Servings |
people
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Ingredients
- 1 tbsp olive oil
- 1 diced onions
- 1/2 tsp curry powder
- 2 cups sweet potato either mashed or roasted
- 1 quart vegetable broth low sodium
- 1/2 cup milk
- 1 spoonful greek yogurt garnish
- 1 pinch cilantro garnish
Ingredients
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Instructions
- Start by opening your web browser and Googling "dutch oven" like I had to do...
- Once you realize it's basically a large pot... Pour olive oil into the large pot, heat on medium.
- Take the onions and sauté until translucent, about 5 minutes. One bonus tip... we usually bake our Thanksgiving turkey over rings of onions to allow heat to get underneath. If you do the same, save those suckers for this portion.
- Grab the curry powder and slowly sprinkle over the onions. Or just slam them in. Whatever you prefer. Stir and get the smells going!
- Add sweet potatoes, veggie broth, and turn up the heat.
- Once boiling... take the temp back down to medium/low and give those ingredients a nice bath. The mixture should reduce and become one nice looking soup!
- Take an immersion blender and give them a swirly. You can now add the moo moo juice (also known as milk).
- Spoon into a bowl, add greek yogurt and cilantro, and dip the sandwich melt into this sweet tasting goodness.