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I’ve been experimenting with barbeque sauces lately, trying to find a perfect signature homemade formula (thus far, my “secret ingredient” is apricot jam. YUM.) Lots of sauce translates to lots of leftover barbeque chicken and tofu, which I am loathe to waste. I came up with this soup recipe as a way to use up chicken dinner leftovers (BBQ chicken, roasted sweet potatoes and sauteed kale) and was shocked to discover that curry and barbeque really complement each other. It was too good not to share, and obviously the possibilities are endless. I can see this with coconut milk and some roasted cashews. Omit the chicken and the sprinkle of parmesan and this is vegan and gluten free. Ingredients Olive oil 1 medium diced onion 3 chopped garlic cloves 3 chopped carrots 1 can of chick peas A few cups of vegetable or chicken stock 1 leftover cubed roasted sweet potato (roasted with olive oil, cumin, curry powder, and a tiny little bit of cinnamon) Leftover kale (about half a bundle sauteed w

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