Carol made this soup, we of course, tried it with our wines, well,
because that is what we do. We were surprised by how well this soup
paired with the Barbera. This is a slight adaptation from a recipe
in the Costco Connection magazine. Carol made small tweaks here and
there to the original recipe, but overall it’s phenomenal with
|1 tbsp avocado oil ||1/2 tsp red pepper flakes (less if you don’t want the heat)|
|3 garlic cloves, minced ||2 medium sweet potatoes, peeled and cut into 1/2 dice|
|1 inch piece of ginger, peeled and minced ||2 cups chicken broth, divided|
|1/2 onion ||1 lb boneless, skinless chicken thighs, cut into 1 inch pieces|
|1 tbsp turmeric||1 (13.7 oz.) can unsweetened coconut milk|
|1 tbsp ground coriander || juice of 1 lime|
Heat a medium Dutch oven or heavy stockpot over medium-high
heat; add oil. Sauté the garlic, ginger, and onion about 3
minutes, until aromatic.
Add the spices and sauté
another minute, stirring. Lower heat to medium, add the sweet potatoes
and cook for about 7 minutes, stirring occasionally.
pot with 1/2 cup of the chicken broth, scraping up any brown bits from
the bottom of the pot. Add the remaining chicken broth, chicken and
coconut milk and bring to a simmer. Cover the pot and simmer until
chicken is thoroughly cooked and sweet potatoes are tender, about 30
Add lime juice and serve. Enjoy with Barbera.