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Spicy Indian Tomato Soup with Pilsner

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The familiar combination of beer and lime lends this easy soup intense brightness and kitchen-filling fragrance. If you’re sensitive to spice, exchange the cayenne for chili powder; if you like to feel the heat, turn the curry and cayenne up a notch.

Makes: 8

  • 1 12-ounce bottle pilsner
  • 1 small red onion, peeled, roughly chopped
  • 3 large cloves garlic, peeled, roughly chopped
  • 1 sweet potato, peeled and cubed
  • 2 28-ounce cans whole plum tomatoes with juice
  • 12 lime
  • 1 tablespoon hot curry powder
  • 18 teaspoon cayenne powder
  • 1 teaspoon salt
  • 1 tablespoon plus 1 teaspoon lime juice
  • plain yogurt (optional)


1. In a large pot over medium-high heat, add the beer, onion, garlic, sweet potato, tomatoes and lime half. Bring to a simmer and let cook 20 minutes.

2. Remove and discard the lime half. Add the curry powder, cayenne, salt and lime juice, then purée with an immersion blender or in a stand blender. Serve immediately with a dollop of plain yogurt, or refrigerate up to 3 days.

PAIR IT WITH: a pilsner if you're taking it easy, a grassy IPA to take it up a notch.


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