The Art of Beer Cooking: Curried Sweet Potato Soup

Soup, soup and more soup seems to be all I’ve been cooking and eating lately. This curried apple and sweet potato soup is perfect for the season. The apples, raisins and cinnamon add a sweetness while the curry, soy and pumpkin ale add a salty taste to perfectly balance it all out. Enjoy!

• 1/4 cup dark raisins
• 1 bottle pumpkin ale
• 4 Tablespoons (1/2 stick) butter
• 1 onion, diced
• 2 tart apples, unpeeled, cored and diced
• 1 Tablespoon curry powder
• 2 teaspoons finely minced ginger root
• 2 Tablespoons flour
• 3 to 4 cups chicken or vegetable stock
• 1/4 cup thawed frozen apple juice concentrate
• 1 cinnamon stick
• 1 teaspoon soy sauce
• 2 medium sweet potatoes, peeled and finely diced
• Salt and pepper to taste
• Cayenne pepper to taste
• Plain greek yogurt, for garnish

In a bowl, soak the raisins in beer for at least 30 minutes or as long as overnight.

To make the soup, melt the butter in a skillet over medium heat. Add the onion and saute until it starts to soften. Add the diced apples and saute again until softened. Sprinkle with the curry powder, turn down the heat to medium-low, and cook, stirring often, about 8 minutes. Stir in the ginger and cook 2 minutes longer.

Sprinkle the flour over the apple mixture and cook over low heat and continue stirring for about 1 minute. Gradually add the beer, stirring to smooth any lumps. Continue to cook over low heat for 5 more minutes for all the flour to dissolve. Transfer this mixture to a food processor. Add the raisins (that have been soaking in beer) and buzz until smooth.

Combine the stock, apple juice concentrate, cinnamon stick, and soy sauce in a soup pot. Bring to a boil, add the sweet potatoes, and turn down the heat. Simmer, partially covered, until the potatoes are tender, about 30 minutes.

Remove the cinnamon stick from the hot stock and stir in the apple puree. Season with salt, pepper and cayenne. Simmer over low heat for several minutes more to meld the flavors.

Ladle the hot soup into bowls and top with some plain greek yogurt to give the soup a creamy texture.

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