Sweet Potato Soup

Adapted from shape.com’s new ways to use thanksgiving leftovers¬†article.

Print Recipe
Curried Sweet Potato Soup
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 20 minutes of stirring
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 20 minutes of stirring
Servings
people
Ingredients
Instructions
  1. Start by opening your web browser and Googling "dutch oven" like I had to do...
  2. Once you realize it's basically a large pot... Pour olive oil into the large pot, heat on medium.
  3. 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.
  4. Grab the curry powder and slowly sprinkle over the onions. Or just slam them in. Whatever you prefer. Stir and get the smells going!
  5. Add sweet potatoes, veggie broth, and turn up the heat.
  6. 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!
  7. Take an immersion blender and give them a swirly. You can now add the moo moo juice (also known as milk).
  8. Spoon into a bowl, add greek yogurt and cilantro, and dip the sandwich melt into this sweet tasting goodness.

Homemade Tomato Sauce

Print Recipe
Homemade Tomato Sauce
Prep Time 1 hour
Cook Time 4-5 hours
Servings
people
Ingredients
Prep Time 1 hour
Cook Time 4-5 hours
Servings
people
Ingredients
Instructions
  1. Heat oil in 4-quart saucepan over medium heat until hot. Add onions and garlic. Cook until onions are tender.
  2. Add all other ingredients, mix well. Bring to a boil, stirring occasionally. Reduce heat and let simmer for 1 hour, stirring occasionally (simmer time varies based on number of tomatoes. Could take as many as 4-5 hours to get correct consistency).
  3. Ladle mixture into clean jars and cover with tight-fitting lids. Sauce can be refrigerated for up to 1 week or frozen for 3 months to 1 year.
Recipe Notes

*If you have extra green or red peppers on hand, you may add 1-2 for added flavor
*You may double or triple the recipe depending on the number of ripe tomatoes in your garden