Once upon a time, I didn't need a scorecard to remember my family's culinary preferences. Now that I'm firmly entrenched in middle age, I forget who loves olives, who hates mushrooms, who likes tomatoes on their pizza and who won't eat anything green. So, it was inevitable that, when I cooked a big holiday dinner for my stepson and grandkids, I would get something wrong, and I came home with three pounds of leftover mashed sweet potatoes that none of the kids would touch. Lucky me: I turned those already-mashed potatoes into this rich and creamy Indian-spiced sweet potato soup. It's vegan and gluten-free, and you can make it even if you don't have leftovers. Top each individual bowl with traditional curry garnishes (cashews, raisins, chopped apple or shredded coconut) to create a hearty one-dish meal.