Coconut Curry Sweet Potato Soup

This was such an easy recipe, and it’s so comforting on a bitter winter evening (or at lunch time).

Take a sweet potato, poke lots of holes in it, and throw it in the oven at 400F for 45-60min (until tender). I was able to watch all of Jeopardy! while I waited for the potato to bake. Once it’s done, remove the skin and blend the potato together with 1/2 cup coconut milk, 1 cup stock (vegetable or chicken), 1 tsp curry powder, 1/2 tsp garam masala, a pinch of salt, and cayenne pepper to taste (depending on how spicy you like it). Heat it on the stove until warm, then serve, topped with either sour cream (as I did) or if you want to go totally vegan on this, cilantro. And that’s it. It should make enough for two bowls, so it’s a great recipe if you’re just making it for you and one other, or just yourself and want an easy lunch tomorrow.

Soup

I chose the Red Racer IPA for a couple reasons. Firstly, because ANBL finally got in a decent IPA and I wanted to try it. Generally, IPA’s tend to link up well with hotter Asian foods like Thai and Indian, where the hoppiness is able to cut through the spice and the sweetness balances it out. Hops can also sometimes be mildly spicy, but that’s okay with a dish like this, as the flavours seem to complement one another. If you make this dish with less spice, you may want something a little milder than an IPA, perhaps an American Pale Ale or a Czech Pilsner would do well. You might also get away with a wheat beer here. Lighter colour beers with a good deal of flavour seem best here.

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