When 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 the Barbera.
 

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.

Deglaze 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 minutes.

Add lime juice and serve. Enjoy with Barbera.