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Carl Davaz

You probably aren't thinking ahead about what to do with all that leftover turkey that will be staring at you from the refrigerator at the end of next week. So what will you do after a few turkey sandwiches?

African Peanut Turkey Soup could be a welcome change from the traditional Thanksgiving leftovers. It has rich flavor with a bite of cayenne. How much of a bite is up to you.

I like it with cornbread, but warmed tortillas are good here, too. It could also be served over a bed of rice or couscous.

A few notes:

I always use low-sodium, low-fat chicken broth.

I am partial to the deep ochre Madras curry powder that comes in a tin.

Natural peanut butter without added sugar or fats works best.

Chiffonade: This is the easiest way to cut floppy greens. To make a chiffonade, stack greens, roll tightly like a cigar, then cut in thin strips. You want the pieces to fit on a spoon, so cut them in half or thirds crosswise if they are too long.

African Peanut Turkey Soup

• 3 tablespoons oil (vegetable or olive)
• 1 onion, finely chopped (about 1 cup)
• 1 cup diced sweet potato or yam
• 2 teaspoons curry powder
• Scant 1/2 teaspoon cayenne (or more, to taste)
• 2 cloves garlic, minced
• 1 can (14 ounces) petite diced tomatoes (or larger tomatoes, chopped)
• 4 cups chicken broth
• 1 can low-fat or regular coconut milk
• 1 ½ cups chiffonade of greens (tender kale, Swiss chard or spinach)
• 2/3 cup peanut butter
• Salt and pepper
• 2 cups shredded or chopped turkey

Over medium-high heat, heat oil in a large saucepan or Dutch oven.

Add onions and sweet potato or yam and cook until they begin to soften and color around the edges.

Add curry powder and cayenne. Cook for about a minute, stirring often, until the mixture is very fragrant.

Add garlic and cook another minute more.

Add tomatoes, chicken broth and coconut milk, scraping the bottom of the pot to incorporate any browned bits.

Bring just to a boil, reduce heat to low and simmer with the lid ajar for about 20 minutes.

Thin peanut butter with a ladleful of broth. Whisk it into the soup. Add greens and simmer about 3 minutes.

If you want a smooth soup, you can whirl it with an immersion blender now.

Check seasonings, adding salt, pepper and cayenne as needed.

Add turkey and let heat gently for 5 to 10 minutes.

Kim Davaz of Eugene writes the biweekly Eating In column.

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