Coconut Porter Curry Soup

  • Recipe TypeEntree
  • Prep Time25 minutes
  • Yield4


    • 1 large yellow onion, chopped
    • 4 cloves garlic, minced
    • 1.5 Tbsp coconut oil or olive oil
    • 2 Tbsp yellow curry powder
    • 2 lbs sweet potatoes, pealed and cubed
    • 1.5 cups vegetable broth
    • 1.5 cups coconut milk (light or full fat)
    • 1.5 cups coconut porter
    • 8 cups fresh spinach
    • 15.5 oz can of chickpeas, drained and rinsed

Serving Advice:

Serve with toasted bread


  1. Heat the oil in a large pot over medium heat. Add in the onions and garlic, season with salt and pepper and cook them for 2-4 minutes until they are soft.
  2. Next, add in the curry powder and sweet potatoes and give everything a good stir. Cook for 2 minutes and then add in the broth and coconut milk. Season with salt and pepper and stir. Turn the heat up to high and bring the mixture to a boil. Once you reach a boil, bring to a simmer over low heat.
  3. Pour in the beer, cover, and let simmer for 25-30 minutes, until the potatoes are tender. Once the potatoes are cooked, puree everything until very smooth with an immersion blender or regular blender (if using a regular blender, work in small batches and use a towel to cover the lid).
  4. Return the soup to the pot if you used a normal blender. Give the soup a taste and season one last time as needed. Stir in your spinach and chickpeas and serve! You can also freeze this soup and enjoy it at a later day for a quick meal.

The BeeristaThe Beerista resides in Venice, California. By day she works for one of the country’s top craft breweries where she gets to espouse the greatness of craft beer to the masses at lots of different events. When she's not out at events, she spends her time homebrewing, visiting local breweries, playing around in the kitchen, spending time outdoors, studying to become a Certified Cicerone® and discovering new beers at the many great restaurants in LA.