Spicy Indian Tomato Soup with Pilsner

Recipe by Jenny Brule

Serves: 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
  • 1/2 lime
  • 1 tablespoon hot curry powder
  • 1/8 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.