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coconut porter curry

Course: Entree | Beer Style: Porter

Coconut Porter Curry Soup

This coconut porter curry soup is fast and easy to make. With a line-up including yellow curry powder and coconut porter, you get big flavor out of a few ingredients.

Prep Time: 25 minutes | Yield: 4


  • 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


  1. To make this coconut porter curry, 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.

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