A little leftover mashed sweet potato goes a long way—especially if you transform it into soup! Simply combine with stock until you reach a nice consistency, simmer to reinvigorate the flavors, and add your favorite spices.
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon curry powder*
2 cups leftover mashed or roasted sweet potatoes
1 quart vegetable broth
1 teaspoon salt
1/2 cup whole milk
Greek yogurt, for garnish
Cilantro leaves, for garnish
1. In a medium Dutch oven, heat olive oil over a medium flame. Add onions and sauté until translucent, about 5 minutes. Stir in curry powder and sauté for another 2 minutes, until fragrant. Add sweet potatoes, broth, and salt and turn heat to high. Bring to a boil, reduce heat to medium-low, cover, and cook 20 to 25 minutes, until mixture has reduced and the flavors have melded.
2. Use an immersion blender, food processor, or blender to puree mixture. Add milk and taste for seasoning. Garnish with a dollop of yogurt and some cilantro leaves.
*If your curry powder is on the spicy side and your tolerance for spice is on the weaker side, you may want to use less.