Left-Over's Sweet Potato Casserole Soup
It is so much fun to transform leftovers in to a completely different dish. This soup was intended to do just that. The sweet potatoes I used were from a holiday sweet potato casserole minus the marshmallow topping. I decided to create this recipe with the sweetness of the potato and add in curry. You could replace left over sweet potato casserole with steamed, roasted or baked yams or sweet potatoes. If you have any other left over winter squash such as butternut, delicate, acorn then by all means put it in!
1 medium white or yellow onion chopped
3 cloves of garlic chopped
1 lb of carrots scrubbed and chopped
3-4 cups leftover sweet potato casserole minus the marshmallow topping
Leftover squash up to a few cups. I used roasted Butternut Squash, omit if you don't have
1 teaspoon ginger powder
1 Tablespoon Sweet and Spicy Curry, I used SEASON WITH SPICE
14 oz light coconut milk or almond milk
6 oz tomato paste
3 cups vegetable broth or distilled water
Directions: Put all ingredients in Slow Cooker. Set to 4-6 hours on high or 8 hours on low. For a smooth soup blend with hand blender. Serve warm with a optional topping of goat cheese.