I'm continuing in my quest to use Thanksgiving leftovers in new and unique ways, this time with a soup made from various leftover vegetables. Pur é e d vegetable soups are one of the most forgiving things to make, because you pretty much can't go wrong. And since the vegetables in this recipe have already been cooked, the soup comes together in minutes!

1 T butter or olive oil

1/2 onion, chopped

2 celery, chopped

2 cloves garlic, chopped

3 C leftover cooked vegetables (ideally a variety of squash, sweet potatoes, turnip, parsnips, potatoes, carrots...)

4-5 C turkey stock (You made stock, right? If not, substitute packaged chicken stock)

1 tsp cumin

1 1/2 tsp curry powder

1/4 tsp ginger

Salt and pepper to taste

In a large pot over medium heat, saute onion and celery in olive oil until soft. Add garlic and stir until fragrant. Add vegetables and stir to coat. Add turkey stock (For a richer flavour and texture, substitute coconut milk for 1 C of the stock). Turn heat to high and bring soup to a boil. Boil for about 2-3 minutes. Remove from heat, and puré e with an immersion blender until smooth. Add spices and return to heat. Simmer for about another 5 minutes. Season with salt and pepper to taste.

This soup freezes well. Freeze in small portions for quick lunches to take to work, or in larger portions to thaw for family dinners on a busy night.